When I was a kid, my dad used to make this fantastic bolognese sauce (only back then I didn't know such things as "bolognese" - as far as I was concerned it was just plain "spaghetti sauce"). I remember he would start cooking in the morning and the pot would simmer all day long, permeating the house with an amazing smell. If we were good kids (meaning we didn't terrorize him and let him watch football in peace) we would often be treated to a tiny bowl of sauce (this was about hour 2 or 3) and a few crackers or bread. This was a divine snack and spaghetti sauce days are one of those memories that stick out from my childhood. Unfortunately I don't have my dad's recipe on me, I'll have to call him up and get it next time I'm there. However I've found one for you that sounds just as good. To make a long-simmering meaty bolognese sauce
Oh and you're going to want to save at least 4 cups of sauce for tomorrow's Monday's Leftovers. 
Bolognese Sauce Over Pasta 
From Better Recipes 
Olive oil to coat pot
1 large carrot, chopped
2 stalks celery, chopped
4 cloves garlic, chopped (feel free to add more)
1 large Spanish onion, chopped
2 lbs ground beef or ground turkey
Fresh ground black pepper
2 cans tomato paste (6 oz each)
4 cans tomato sauce (15 oz each)
7 1/2 cups water
Handful dried basil or a bunch of fresh basil, chopped
1 pound pasta, cooked according to package directions
- Saute carrot, celery, garlic and onion until browned and tender, about 25 minutes, stirring only occasionally.
- While sauteing, sprinkle three times with a pinch of salt.
- Add meat, mix well with vegetables and brown.
- Drain meat and vegetables and return to pot.
- Add tomato paste and mix until spread evenly throughout.
- Add tomato sauce and water and mix well.
- Add basil and three more pinches of kosher salt.
- With pepper mill, cover entire top layer twice with pepper, then mix well.
- Bring to a boil, then immediately lower to lowest flame, stirring often.
- Simmer for at least three hours, but five hours is best.
- Pour onto your favorite pasta, however thick ridged pastas are best for holding the sauce.
Notes: Alternate between keeping pot covered and uncovered. Stir often and adjust seasoning to your liking.
Number of servings: 8