Usually tomato sauce will get moldy before anything else happens. If the meat was fully, thoroughly cooked then bacteria isn't much of a concern. If in doubt, simmer it for a few minutes, making sure it gets hot all the way through. Heat over 160F for a few minutes kills most bacteria that might make you sick, and higher heat will destroy some toxins.
According to the CDC,
Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C for at least 5 minutes will decontaminate affected food or drink.
But they still don't recommend ever eating food that is suspected to have botulism, for obvious reasons.
Mycotoxins produced by mold seem to be heat stable, so don't mess with mold. Though I will admit I had some maple syrup get moldy on the surface, so I skimmed it off, boiled it, and consumed the rest without any problems. That stuff is too expensive to waste.
I recently had some milk that lasted two months past the expiration date. A roommate forgot about it, but it didn't smell bad, so I used it anyway. I don't drink mili, but I used it for pancakes and stuff. I tasted some raw to make sure it was OK, and it tasted fine, and I didn't get sick.
Just about anything will last a week in the fridge, and most stuff will last longer. Foods high in acid or low in moisture tend to last longer. Tomatoes are only marginally acidic (and it varies by tomato) so most of the commercial sauces you can buy have extra acid added to improve shelf life. I don't like it.
I don't think I've ever gotten foodbourne illness from anything I've prepared.
