try Marcella Hazen's recipe in her first Italian cookbook. A bit of tomato paste and some garlic can be added, and some of the beef can be replaced with pork, if you wish. The key is long, (at least three and a half hours) slow simmering, and nutmeg. This sauce makes an extradordinary lasagna if you use fresh noodles and a bechamel sauce and parmesan cheese. Omit any ricotta and mozzerella in this lasagna.