Tocco is Italian for Touch. I don't know why this classic Genoese pasta sauce is called Tocco, but it's delicious in whatever language you use.
You braise a chuck roast with some Mirepoix and beef stock low and slow to extract all the flavor of the beef. Then the beef goes in the fridge for some other use - it's the now extra-flavorful stock that you're after. This is often served with ravioli, but it works with any pasta.
This is a great winter recipe! It simmers on the back burner for hours, warming the kitchen and smelling delicious. And when it's done, you have that "boiled beef'' all tender and ready for some other use, maybe as a ravioli filling.
I have examined many versions of this recipe. Many of them use one shortcut or another, some use additional or fewer herbs; this one seemed the most promising, and it worked out really well. I expect to make it every winter!