ok guys, not gonna do this tonight seeing as its still pretty muggy around here but i've been wanting to do a meat sauce again as it's something i haven't made in ages so i'm open to any advice so please share. i usually use just groung beef, 80/20. do you guys use a mix similar to a meatball mix or should i stick with just the beef?

what i was gonna do was sweat some onions and garlic and put aside then brown my meat. drain off the excess fat and return it to the pan along with the onion/garlic. then a was gonna add a nice spoonful of tomato paste and toast it for a minute or two before degalazing with a small amount of red wine and a little veal stock. reduce and add my red sauce and simmer till done, maybe throw in a pinch of dried oregano and toss with some nice pappardelle. thoughts?