A couple things - for full flavor, you shouldn't drain your past with cool water, place it in a colander (or strainer), and then put it directly in your bowl/plate. Also, a lot of people recommend putting oil in the water, but if you don't stir the pasta, it's going to stick, so it's basically an unnecessary step (the oil tends to stay at the top of the water anyway).
I'm not trying to knock you, I'm sure it tastes delicious, but if you want to really do it right, you should make your own sauce. It's pretty easy, and you have complete control over the flavor. Use tomato puree if you want a smooth sauce, or use diced/crushed/whole tomatoes (fresh, or from a can) for marinara. Add sautéed diced onion, mushrooms, fresh garlic, basil, or whatever you want, along with a salt (a lot) and pepper to taste (and other good flavorings like thyme or oregano - best to add these flavors to anything you'll be putting in the sauce, like onions or mushrooms). Good stuff, better than any corn syrup-based horse **** you'll find in the store.
Also, if you're going to make meat sauce this way, then I would recommend a relatively lean ground beef (especially since you suggested to drain the grease, which essentially makes it lean anyway), around 90-93% fat free, and leaving the grease in the beef and adding it all to the sauce, or draining it directly into the sauce, simmering, then adding the beef a little bit later.