The longer you cook sauce the more the aroma fills the room and the less there is in your pot.
The reason you guys overcook or should I say overboil the sauce is because you add water in large amounts. Many amateurs add tomato paste (did you ever taste that straight from the can?). You absolutely do not marry flavors when the heat is on.
My grandmother used to say, you need to rest the sauce when cooked and reheat as desired, but never reboil. As the sauce cools it not only marries flavors, but thickens considerably.
If you want to preserve the fresh flavor, add little or no water, keep it covered so precious aromas are contained, and then if you want to seethe the meats, remove some sauce into another pan with the meat and boil your brains out.
The first pot will be ready and you will enjoy two flavors when you serve, similar to the difference when you have a strawberry sunday as opposed to putting all ingredients in a blender and making strawberry ice cream (not the flavor here but the concept of two flavors as opposed to one).
You may then store any leftovers in one pan and when reheated, not reboiled, enjoy another flavor marriage.
I have found that tomatoes are not always sweet since they are not all picked at their peak for obvious reasons, but the addition of asti spumante or a very similar, but much cheaper, wine called Canei will do you fine. For those who don't do booze, add it early and all the alcohol will evaporate. Remember the flavor of a tomato is basically citric acid. Enhance it, do not neutralize it.
NEVER brown your garlic or onions as the thin membrane on each will never digest in your stomach. Instead, sautee till mushy and they will disappear in the mix. The first part of flavor is aroma (remember when you have a cold you cant smell or taste very well?), so preserve the aromatics as though they were golden.