My Italian friends int he NY/NJ area refer to this quite often. A slow-cooked tomato sauce that is thick and rich. I've made it myself twice, the second being this past Sunday (how timely!)
I made meatballs of ground beef and pork, oregano, salt, pepper, Italian bread crumbs, Parmesan, and an egg and browned them. I took them out and browned a couple of country ribs. I placed the meatballs and ribs in the fridge for later.
Then I sauteed chopped onions, green pepper, and porcini mushrooms in the pan before adding garlic. Then I added tomatoes, tomato paste, tomato sauce, and seasonings and turned the temp down to low. I would stir occasionally, but not often. Around 4I added the meats back into the sauce and let them finish cooking.
I spooned the sauce over whole wheat penne with fresh grated Parmesan. I'm still eating it and I have frozen left-over sauce for another day.
Thanks to the ladies who helped me in the instructions (no real recipe). Excellent!