Cover the bottom of a large heavy-bottomed pot with a thick layer of extra virgin olive oil and add garlic cloves over medium heat.

Allow garlic to brown and then remove from pot. If the garlic burns, start over; otherwise, your sauce will be bitter.

Add the meat and brown.

Add the dry white wine and let it cook off.

Meanwhile, using a food processor, pulse one can of tomatoes at a time until liquified (no pieces of tomatoes can be seen).

Gently pour the pureed tomatoes into the pot, taking care so as not to get burned with the splatter.

Peel the onion and insert five or six cloves into the onion and then gently drop in the pot.

Add about two teaspoons of salt and two handfuls of fresh basil and stir.

Cook with the lid slightly ajar on medium heat, stirring occasionally, for 1.5 hours; then add the tomato paste and stir. Continue cooking and stirring occasionally for another 1.5 hours.
90 Minutes