How about spaghetti? (Div's mushrooms would make this really special).
BTW, this is a exactly the way I cook the sauce. I wrote this out for my daughter a few years ago.

SPAGHETTI SAUCE

1# Hamburger (18-22% fat is best)
6-10 Cloves Garlic (chopped) (more or less)
4 Cans Tomato Sauce (8 oz.)
1 Can Whole Tomatoes (14.5oz.) (or a couple of fresh ones)
1 Medium Onion (chopped)
½ C. Fresh Mushrooms (more or less)
? Basil (Not Too Much!)
½ C. Dry Red Wine (Burgundy or ?) (GOOD Drinkable Stuff!!)
1 Glass Dry Red Wine (more or less)


Start at 8-9 A.M. This allows ample cooking time.

In a large cast iron frying pan Sautee garlic, mushrooms and onion in butter until lightly browned. Add hamburger and brown until all of the pink is out. Add tomato sauce, tomatoes and just a little basil. Simmer for a long time (heh-heh), like all day.

After the sauce simmers for an hour or two, pour 1 glass of wine, (do not add the wine to the sauce) taste the wine and taste the sauce. If the sauce tastes ok, leave it alone and let it cook, if not add more of whatever ingredient you think it may need. Remember KISS, a good sauce doesn’t have to have a lot of spices, if you’re not sure just let it cook. Also, the wine you add before serving will change the taste. If the wine tastes bad throw it out and go get another bottle. Repeat above step until you are satisfied that both the wine and the sauce are ok. That evening remove from heat and allow to cool and put it in the refrigerator in a covered dish.

Next day (or whenever you want to eat it) reheat slowly and completely in the cast iron frying pan. Add ½ cup of dry red wine (the good one) about 20-30 minutes before serving and let simmer until served. Don’t cook too long after adding the wine, the sauce will become bitter.