In a large heavy-bottomed pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add the diced large sweet onion and cook for 5-8 minutes, stirring occasionally, until the onions become translucent and start to caramelize.

Stir in 4-6 cloves of minced garlic and continue to sauté for an additional 1-2 minutes, until fragrant.

Add 2 pounds of ground beef to the pot, breaking it apart with a wooden spoon. Cook for about 7-10 minutes until browned, stirring frequently.

Sprinkle in 2 teaspoons of granulated garlic, along with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground pepper. Stir well.

Mix in 4 tablespoons of tomato paste and cook for another 2-3 minutes. Afterward, add in one 28-ounce can of ground peeled tomatoes, one 28-ounce can of tomato puree, along with 2 teaspoons of sugar and 2 tablespoons of freshly chopped basil. Stir everything together.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer, uncovered, for about 1 hour.