In a large pot, heat oil over medium heat and add garlic and basil.
Saute until the garlic starts to release smell and add your tomato products, water, parsley, and pepper.
Stir until the paste dissolves completely. If it still looks a little thick, add a little more water (while cooking, the sauce will thicken and reduce further).
Add your par-cooked meat and stir well; making sure it is all submerged. Lower heat to very low and simmer 4 hours; stirring every 15-20 minutes so that nothing sticks to the bottom and burns your sauce.
Serve with cooked pasta prepared according to package directions.