Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, so instead I ended up with a meat-less tomato sauce with various veggies in it (onion, garlic, green pepper and carrot; I'm not sure if there's a "proper" name for this sort of sauce) -- essentially, my bolognese recipe minus the meat. I mixed my pasta into the sauce a couple minutes before serving.
Today I have plenty of leftovers (that have been sitting in the fridge for about 24 hours), and would like to add my meat (ground beef) into it. I realize that instead I could do something like make meatballs, but I'm not looking to do something like that.
Would just browning the meat now and mixing it in work well? Is there something I should add to my meat to better incorporate it into my sauce? Also, I'm not sure if putting the sauce back on heat will be the greatest idea because the pasta unfortunately got cooked more than I wanted (to the point where it's okay as-is, but further cooking will probably push it to overdone).