Smooth sauces, finely chopped herbs, and finely grated cheeses are the ticket here, because they integrate best with the pasta; bigger chunks get lost at the bottom of the bowl or pot. That said, the American invention of spaghetti and meatballs works too—with the big meatballs perched on top, to be broken down by the fork into the pasta and trapped by thick tomato sauce. Make sure to use enough oil or cream with long pastas like spaghetti to completely lubricate them (otherwise they tend to dry out).
Campanile's Spaghetti and Meatballs in Red Sauce
This dish illustrates the principle that, as chef Mark Peel says, "It's not what you do, it's how you do it." The meatballs have three kinds of meat for flavor; they're made carefully and not overworked; and the sauce is clingy.