How to make my pasta sauce stick better

I make a pretty decent meat sauce by browning ground beef with onions and garlic, I add grated carrots for some more vegetable action, then I add tomato puree and paste alongside Italian seasonings and simmer. But it doesn't really stick to the noodles very well and is quite thick. What can I add to make the sauce a little thinner and more adhesive? I've heard to add pasta water and I've tried adding some and it doesn't seem to make it stick any better.