I was not really clear in my post. I don't care for ground meat crumbled into my sauce. I add meat to the sauce in the form of meatballs or beef chunks so it is in fact a meat sauce.
As far as a recipe it is different each time I make it.
This is what I usually do for me, double it for a family!
Heat two or three tablespoons of olive oil in the bottom of a heavy pan.
Brown the meat.
Add two cloves of chopped garlic and a small chopped onion, cook until they soften.
Add a small can of tomato paste and some crushed red pepper flakes, cook a minute or two.
1 28 ounce can of crushed tomatoes
1/4 cup of red wine
a few shakes of dried oregano
a few shakes of dried basil
a few rinds of black pepper
a bay leaf.
I cover the pan and put it into a 350 degree oven and let it cook for about 90 minutes. I remove the meat from the sauce and let it cool. I refrigerate the sauce overnight and remove the fat that accumulates on top of the sauce. Reheat and serve or freeze for future use.
I tend to use what I have on hand.
I have added mushrooms, red bell pepper, minced celery or grated carrots.
For meat it is usually two or three of the following, cubes of beef, beef shank, pork steak, fresh pork neck bones, chicken parts, meatballs, Italian sausage or braciole.
I also try to freeze a cup of this sauce for soup or pizza. The rich flavor of the various meats and vegetables adds a great deal of flavor.
Sorry for the long winded response!