Heat the olive oil in a large saucepan, add meat and and seal well all over (you may need to do this in batches). Season with a salt.

Than add the onion and cook for 4-5 minutes, or until softened. Add whole garlic cloves and cook more for 1 minute.

Increase the heat, stir in the diluted tomato paste and continue to cook for 10 minutes. Pour red wine and cook until the volume of the liquid is reduced by one-third.

Add the tomatoes, season with salt and pepper and stir well.

Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about 1 1/2 hours, until the sauce is thick and silky.

Stir from time to time, checking that there is enough moisture; if necessary add a little more water (If there isn’t enough water the meat may not cook well, so best to be generous. You can always reduce the meat sauce later).

After 1 1/2 hour, add basil leaves and let it cook more for 30 minutes.

Remove from the heat and serve with pasta as suggested above.