I tried the sauce on some penne last night.

I hadn't added enough salt. I normally make 3-6 cup batches, and this one was 16 cups. It's hard to add 5 times as much salt to a dish than you are used to. That's fixed now.

I probably used too much fat when I ground the meat. But it was easy enough to adjust.

Simmering the sauce in the oven does not evaporate enough of the liquid, so some more stovetop cooking will be required any time I use part of this batch of sauce.

But the flavour was fantastic, which is the most important thing. Everything else can be fixed.