Have just finished making the Bolognese sauce from Cook's Illustrated which calls for ground beef, ground veal and ground pork. I usually do marinara, sometimes include leftover pot roast, or make sauces with lots of vegetables. Must say I am very pleased with this recipe. Did use olive oil instead of butter, and added some sauteed portobellos. Anyway, I rarely use ground beef unless making hamburgers or in stuffed cabbage/peppers. I think I may have been turning my nose up at something good. What leanness, what grade, do you pick up a package or ask butcher to grind, or do you grind your own? What else should I be making?