In a sauce pot, saute chopped meat and shallot with a few tablespoons of olive oil. Season with s&p to taste. Using a handheld meat chopper vitamix/food processor pulse or chop the meat to a fine consistency. Do not over process or meat will become paste. Just gently pulse once or twice to break it down.

Add remaining ollive oil, garlic slices and pureed tomatoes to the pot. If meat was processed in blender return to the pot at this time. Add freshly chopped parsley and season with salt and pepper. You can add basil now or towards the end of the cooking process for a fresher flavor. Bring the sauce to a slow simmer and cook on low for 40-45 minutes or until desired consistency and flavor has been reached.

Serve over pasta or let cool and store in refrigerator/freezer for future use. Do not store in refrigerator for more than 3 or 4 days.