Homemade Meat Sauce for Two Kinds of Pasta

My latest meat sauce was made with extra onion and carrots; a couple of garlic cloves, some red wine and tomato sauce; plenty of our window-garden fresh thyme and fresh rosemary; some sprinkles of celery seeds, yeast flakes, soy sauce, Worcestershire sauce, and etc. After simmering for about three hours, the sauce became silky and flavorful. What kind of pasta should I pair with the sauce? Long or short? Golden eggy or 100 percent durum semolina?

The answer was both! On Day 1, I poured the sauce over fettuccine. On Day 2, I tossed it with penne. The sauce has gone before Day three, when classic spaghetti could have been a candidate.