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Cook until boil, then simmer for about three hours or until you think it's done. I will sometimes make the sauce and meatballs a day in advance, turn it off when it boils, let it cool, put it in the fridge and slowly reheat it the next day. I also like to add Italian sausage. I use about a pound of sweet Italian sausage, though spicy adds an interesting kick to the sauce. Just cut the sausage into bite-size pieces (about an inch), brown them and throw them in the sauce. It adds to the flavor and makes the sauce a little heartier. (note- put the sausage in the sauce before you make the meatballs so it has plenty of time to cook through and work into the sauce)
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