Much has been written about Marcella Hazan's Bolognese meat sauce recipe and once you've tried it, I think you'll agree that the accolades are well-deserved. It was one of the first recipes I made from her book Essentials of Classic Italian Cooking and it, alone, is worth the price of the book.
This rich and meaty pasta sauce is flavoured with simple ingredients: onions, carrots, celery, tomatoes. Slow cooked for five hours, first in milk, then wine, then finally with tomatoes, the meat becomes tender and almost silky and the vegetables dissolve into its saucy goodness. It freezes well so you'll want to make a double batch, half to enjoy now and the rest for a day when you don't have five hours but still want a fantastic dish of pasta.
The recipe can be found here if you would like to try it yourself.