The Best Spaghetti and Meat Sauce

Mince garlic and chop fresh basil into small pieces. Gather the rest of the ingredients.
In a large pot or dutch oven, add olive oil and minced garlic, and cook under medium heat. Once garlic is fragrant (do not brown or burn garlic), quickly add ground beef. Break it into small pieces, then season with some salt.
Once ground beef is no longer pink-ish. Add whole peeled canned tomatoes, tomato sauce, red wine, chopped basil, oregano, marjoram, sugar and salt.
Bring to boil, then lower to medium low heat and let it cook for 20-25 minutes, or until sauce thickens (see Note 1) and red wine is cooked down (no longer has that strong alcoholic taste).
While waiting for meat sauce to cook, bring out another pot and cook spaghetti based on package instruction.
When the 20-25 minutes is up, add parmesan cheese to meat sauce. Stir and taste. If needed, add more salt. Note: Salt is use open up the flavors in addition to adding saltiness. You'll be surprise how much salt open up the other flavors. If the flavors are not coming through, add more salt.
Drain cooked spaghetti and combine with sauce.
Garnish with more parmesan cheese if desire.
Serve and enjoy!