As the others have mentioned, it won't quite be the same ... however, it can be done, it just won't quite have the same flavor as there isn't a chance for the meat juices to transfer into the sauce, and some issues regarding mixing it back in with the cold pasta.
If I were going to try it, I'd brown the meat, remove some of the fat if it's a really fatty grind, then add some extra sauce (or even other liquid ... maybe dairy, for a classic bolognese) to let it simmer for a bit ... then toss the pasta in with it to reheat.
The extra sauce is the key, otherwise, the meat isn't going to blend in with sauce on the pasta, If you reheat the pasta in the fresh sauce, it should hopefully mix together more completely.
... but if I were to do it, and wanted to add a meat to an already cooked pasta, I'd probably not choose ground beef as a first choice; I'd probably cook up some sausages, cut it down to an appropriate size for the pasta you're dealing with, and mix that in, possibly adding some extra liquid when reheating the pasta.
Carbs in some foods (mostly those that contain simple sugars and highly refined grains, such as white flour and white rice) are easily broken down once broken down they are literally a sugar.
Cooking at too high a temp, or for too long, causes the carbs in the white flour to break down. I think that may be why your sauce is tasting sweet.
Best Answer
Yes. The cooking sterilizes the sauce, but adding uncooked basil afterwards has contaminated the sauce again with germs.