I am making tomato sauce. I plan to brown several kinds of meats and poultry today and finish cooking them in my tomato sauce tomorrow. Is there some health issue I should be concerned with partially cooked meats that will spend over night in the refrig before putting them in my tomato sauce that will be cooking for several hours?

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There really isn't a safety issue here as long as you brown the meat soon after taking it out of the fridge and immediately re-refrigerate it. Just don't leave it out of the refrigerator longer than necessary to do the browning. It wouldn't hurt to save the browned meat in a clean container, not the one that that held the raw meat.

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