This was favorite of Jeff’s growing up. Ground meat and tomato sauces are, apparently, referred to as bolongese everywhere except Italy where the term refers to a dish dish with larger pieces of meat (see Wikipedia on bolongese sauce).
Recipe from Joanne Drexler
28 oz can tomato puree
28 oz can crushed tomatoes
6 oz can tomato paste
1 onion, medium to large
2 lbs ground beef, at least 90% lean
4 cloves garlic
2 Tbsp oregano
2 Tbsp dried basil, or more
fresh small handful fresh parsley
salt
1 tsp black pepper
1 bay leave
marjoram, thyme, rosemary to taste
2 Tbsp sugar, or more to taste
1/2 cup grated parmesan
Chop onion and garlic, then brown with ground beef. Add tomato puree, crushed tomatoes, and tomato paste, as well as 1/2 tomato can of water, about 1 3/4 cups. Add spices and sugar, bring to a gentle boil, then reduce heat to simmer. Add 1/2 cup parmesan. Continue simmering for at least 3 hours, stirring occasionally, and taking care that the bottom does not burn.
Serve over pasta with additional grated parmesan to pass.