Italian Sunday Gravy Pasta!!!!!

Heat oil in a large heavy pot or dutch oven over medium-high heat. Brown the meats in the hot oil and set aside on a plate. Drain all but 2 TBSP of fat from the pot. Add the garlic and cook in the fat from the meat until golden. Discard the cloves – their flavor will still remain in the pot to flavor the sauce. Stir in the tomato paste and cook for 1 minute. Add the tomatoes to the pot, along with water, salt + pepper. Scrape any browned bits from the bottom of the pot with a wooden spoon. Return the meats to the pot and bring sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours. The long cooking time is what gives that amazing flavor. At the end, add sugar, to taste, and adjust your seasonings one more time with salt and black pepper. Add fresh basil leaves and serve over your favorite pasta, topped with shaved Parmesan.