I spent a lot of time in my kitchen getting my homemade spaghetti sauce to taste like my Mom's mostly out of the can recipe but I succeeded. I always buy 73% ground beef because it has more flavor because of the fat content. I confess I do use a couple of jars of prepared sauce as fillers for my tomato, tomato paste and ground meat recipe. After I have a base I add one jar of store bought mushroom sauce because I don't put mushrooms in my skillet with the meat and one jar of onion and garlic sauce to add to the content but not the flavor.
I had better than a half a bag of ravioli in my freezer, so I made my spaghetti sauce with the ground meat and the ravioli. I just didn't layer it into the lasagna style that you see above. We ate ravioli the old fashioned way with meat sauce over it.
So when you see that butcher's special of ground chuck, think about making what I called as a child, "bisgetti." As always, "Try it -- You'll like it."