In
a large, heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat.
When bubbling, add the onion and garlic; stir, reduce heat, and cook until
softened, about 5 minutes. Increase the heat to medium-high and add the beef.
Cook until browned, stirring occasionally, seasoning along the way with salt
and pepper.

Deglaze
pan with the red wine, picking up any brown bits by stirring with a
flat-edged wooden spoon. Cook over medium-high heat until the wine has
reduced by half.

Add
the remaining ingredients except the basil and stir. Bring to a boil and then
reduce to a simmer. Cook slowly for about 1 hour or until the sauce thickens.
Taste to verify seasonings and adjust accordingly. Remove the rosemary stems
and add the fresh basil after the sauce is removed from the heat.

Makes
about 6 cups

Note: This sauce freezes well