I gotta make a big messa spaghetti sauce in three weeks. Suggestions? [View all]

[struggle4progress]

We're gonna be serving mebbe 300 folk, and various different people will bring in pots of sauce

But from experience I expect a great diversity in the sauce brought: some will be rich and meaty, some will have some meat, and some will be minimalist -- a few supermarket cans of pinkish starchy tomato sauce dumped into pots and dropped off

It goes on hot pasta into serving trays that sit in a warming oven until they go onto the steam-table serving line

So I wanna come up with a big pot or two of something interesting enough to redeem whatever dreaded pink starchy stuff shows up ijn the kitchen

Consideration #1: it has to be nutritious
Consideration #2: it has to have real flavor
Consideration #2a: the flavor can't be overpowering, because the sauce might not be diluted
Consideration #2b: but there needs to be enough flavor, because the sauce is likely to be diluted in pink starchy stuff
Consideration #3: it would be great if it had some visual appeal, like texture and color

I've done this before, so I have some idea how to proceed, but I'm fishing for suggestions

Let me say first what sort of thing I'll do:

10 lbs of lean ground beef
mix in lots of oregano, sage, garlic and onion, plus some basil
form into thumbjoint-sized meatballs
pressure cook
cool
remove grease
save aspic for sauce
crumble the meatballs into smaller fragments

three to five yellow, red, orange, green bell peppers, diced or sliced
half to three quarters of a celery bunch, diced with all the celery leaf
two to three large onions diced
large bunch of cilantro, minced
gently saute veggies in large pot (or two large pots) in olive oil

add several industrial size cans of crushed and/or diced tomatos to veggies
(i generally use both crushed and diced, the crushed for background, the diced for texture)
add aspic
simmer gently
add the meat

towards the end
add one or two small cans of tomato sauce to thicken sauce and add color

Questions:
1. The meal includes cooked veggies, salad, and desert, but is there anything I can do to make the sauce more nutritious? I've tried spinach, but the appearance results aren't always good: green juice and red juice tend towards murky brown. I've tried shredded broccoli, but it's really easy to overcook such cabbage family ingredient
2. I'm thinking of adding a pound or two of sausage meatballs, to add flavor, but a lot of that may disappear as removed grease. Any other ideas about how to add flavor? Add a bit of shredded radish to the saute?
3. More color and texture might help. I'm thinking mebbe a few cups of cubed carrot, but it's not very imaginative