In a large stockpot over medium-high heat, simmer the garlic in oil for about 30 seconds while stirring. Add the beef, sausage, and onion. Continue stirring.

When the onions are translucent and the meat is browned, add the wine to deglaze the pot. Make sure to scrape the fond.

Add the tomatoes and water, stirring as you go. Rinse the basil leaves and add to the sauce. Optionally, you can just tear the basil instead of chopping.

Add the remaining ingredients. Reduce the heat to a simmer and stir as needed throughout the next 4 hours.

Note: It's important that you don't allow the sauce to stick and burn on the sides or bottom of the pot.

Serve over your favorite pasta and enjoy with family and friends!