Yup, start at the library or your local Extension Office. USDA website has lots of info, too.
The first issue that jumps to mind is pH. Foods with too high a pH (not enough acid) don't keep on the shelf after canning. They still have to be refrigerated. Tomatoes are a big debatable item, because their acidity can fluctutate depending on growing conditions. I think the USDA is currently recommending the acidity of tomato-based products be lowered with citric acid. Adding the meat in your sauce would make this even more of an issue. Like I said, the pH can be adjusted to safe levels, but I haven't done a test batch myself to know if it affects flavor at all.
Remember to look in to food safety regulations, too. I know our city requires prepared foods sold at the farmer's market to be prepared in a certified, inspected commercial kitchen.