experimenting with grinding meat in different ratios for my fast spaghetti sauce so it is perfect next time i make it for my family

Mix today was a discount new York strip with some pork butt. The strip steak lent very nice beefy flavor to the sauce due to the marbling but the meat itself did not hold up to the stewing process, having a weak texture and flavor
Possible adjustment is to use more connective tissue on the grind, salt and rest before use, reduce mushroom content or to use something more robust like skirt steak

Ideally I'd have ground oxtail into the mix which should have addressed all issues at the risk of tasting *too* beefy but the store wanted like $15/lb for what was once considered waste trimmings or stew meat