I start with my stadard spaghetti sauce. I make the meat mixture of 5:4 parts browned sausage and beef. Now, adding the meat to the sauce is a matter of taste and texture desired. I grind my meat medium fine, then add to the texture I am seeking. Simmer for a few minutes, then portion in 4oz cups and freeze. To use, I thaw one portion for petite serving, add 2oz pasta sauce to the 4oz meatsauce . . . heat and serve. Large pasta gets two of these. Family meal gets almost 2 quarts of the meatsauce.
Any good pasta red sauce with good quality meat will work well. Something to consider is that ground beef is random muscle groups than can be a bit tough when browned. Allowing it to simmer in the sauce for some time can braise the meat and dissolve some of the tough connective tissues, making it tender and succulent. Serving right out of frying pan and into some sauce could be less desireable.