What to add to spaghetti sauce...

Here are some interesting things to add to your spaghetti sauce (known as spag bol in Britain, and red sauce in the USA, and basically unknown in Italy...).

Herbs de Provence (nice mix of herbs, rosemary, thyme, sometimes lavender, and various others)
Smoked Spanish Paprika (my favorite)
Splash of balsamic or sherry vinegar
Splash of Worcestershire Sauce (this is typical in UK, and unheard of in the US)
a teaspoon of Chinese chili-bean sauce (my hubby's favorite, and it is really good!)
a glass of red wine (sort of necessary, in my book, but someone might forget)
Instead of using ground beef, take sausages, slit open the casings and fry the spiced meat mixture instead. British sausages don't work well for this as the meat has been ground 2x and is too finely textured, but any "Italian style" sausage in the USA or sausage de campagne on the mainland of Europe works pretty well.

If you are veg, try making the same sauce with Quorn or with cooked Puy or Beluga lentils (these both hold their shape when cooked so can stand the extra cooking). Or freeze cotton (not silken style) tofu and then defrost, drain with a weight on top for 1 hour and then grate. This becomes very similar in texture to ground meat.