Hi Babee - I think you are referring to Bolognese Sauce (from the Bologna region of Italy). If that's the one, it's usually a thick, meat-based tomato sauce with a tiny but of cream added. I haven't had it at the Macaroni Grill, but it seems that the traditional recipe would be too thick to serve on angel hair pasta, but here is the recipe from The Frugal Gourmet (the others I have are more involved):

Bolognese Sauce
Makes about 7 cups

1 pound boneless beef chuck (cut in 1-1/2" cubes)
salt & pepper to taste
1 tablespoon olive oil
3/4 cup water
1/3 cup dry red wine
2 cloves garlic, crushed
2-1/2 cups prepared tomato sauce
1 cup chicken or beef stock
1/3 cup grated Parmesan cheese
1/2 cup cream

Season the meat with salt and pepper and brown very well in a frying pan with the olive oil. Place the meat in a small heavy saucepan and add the water, wine, and garlic. Bring to a boil then turn down heat and simmer very gently, covered, for 2 hours. If the pan egins to dry out, add a little more water to prevernt burning. Allow to cool in the pot with the lid on until you can handle it.
Shred the meat and place it in a 4-quart pot along with it's cooking juices. Add the remaining ingredients except the parmesan and cream. Cover and simmer gently for 45 minutes, stirring often. Add the cheese and cream and simmer 15 minutes more. Salt and pepper to taste.