Pour the olive oil into a pot, add the garlic, and sauté for 1 minute. Add the pureed tomatoes, salt, and oregano, and cook for 15 minutes. Add the basil, turn off the heat, and cover with a lid. Remove the garlic.

In a bowl, mash the ricotta with a fork, then add a few spoonfuls of tomato sauce and continue mixing. Cut the provolone into small cubes.

In a skillet, pour the olive oil and add the garlic. Sauté for 1 minute. Add the ground beef, salt, oregano, and finely chopped parsley. Cook for 15 minutes. Remove the garlic.