For every smart alec there's also a dumb one!?

You use the same sauce for every pasta and pizza. I bet you add a touch of chilli to the pasta sauce when it's on a pizza ... huh?! My son ..... grasshopper .... this is all an error. Different sauces for different courses.

OK .....

Is it too thick and intense with too much flavour - and cloggy after such extended and intensifying cooking? It feels too dry intense and cloggy from what you've said. Perhaps adding some milk or water? You might think of frying some panceta or streaky bacon off before adding onion and meat? And please leave the garlic out ..... not every italian meal has to have garlic in it .....

Do you have any basil on your window sill? If not .... any ouzo, Anise de Montserat ... or even sambucca? Something with anise in it. A little of this will "lift" the sauce.

Also the reason why the pasta makes a lot of difference is because different pasta types have different "purposes" and functions - and some are the star of the dish and some are simply an embellishment to the sauce. Fettucine for example is often nice with something really light like a carbonara - or simple creamy mushroom sauce.

The biggest mistake - imho - that people make is cheap pasta and too much thick claggy overly-meaty sauce that sits like a useless lump on top of the pasta. In genuine Italian cooking the pasta is the star of the dish not the sauce .... but many people think it's the other way round and this is often the cause of their problems.