This is a family favorite around here, the aroma of the sauce wafts around the house better than any home fragrance on the market. You can use veal mince or 50% veal and 50% pork (my favourite), or if you can't get hold of any veal at all, then pork will work as well.
The key to this is allowing the sauce to reduce properly which should take around an hour, leaving you with a succulent, almost sticky sauce that hugs onto the pasta.
This sauce is best served with a smooth pasta shape, traditionally farfalle (bows). You could use penne, preferably unlined, but never, ever long pasta like spaghetti.