simmering with the lid off or at least somewhat off, and/or tomato paste will thicken your sauce. Browning meat and draining fat will also help. Allow veg lilke onion to cook out it's water. Then check your pasta: are you using a quality brand? don't rinse it, oil or butter it as that will affect stickability.
Barilla makes a spaghetti rigate (with ridges) that really makes sauce cling. Look for it and give it a try.
Barilla makes a spaghetti rigate (with ridges) that really makes sauce cling. Look for it and give it a try.