I use hot Italian sausage, diced tomatoes with garlic, oregano and basil, cream instead of milk, and I add about 2-3 crushed cloves of garlic while it simmers as well as approx 1 1/2 tsp of dried basil, few good cracks of fresh ground pepper and a roasted red pepper for a sweet little zing! To cut down on the "soupiness" that others had complained about I drain my meat really well after it has all been browned and I make sure that the cream really reduces before adding the wine and that the wine (only use 1/2 cup) really reduces before adding the tomatoes. I think this really helps as my sauce always turns out thick and hearty!
I have been searching now for a good 2 or 3 years and have finally found my go-to spaghetti sauce recipe!!
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I use hot Italian sausage, diced tomatoes with garlic, oregano and basil, cream instead...