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In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of
olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been
thoroughly cooked through, about 5 minutes. Season with salt and
pepper.
Pour in the tomato paste, tomato puree, and seasoning, including
the fresh basil. Stir to mix well. With the 6 oz. can from the tomato
paste, fill that with water and pour it in the stockpot as well.
Let mixture simmer, uncovered, for 2 or more hours (the longer
the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta.
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