Heat a large skillet or saucepan over medium-high heat. Add the oil and chopped onions. Cook until the begin to soften, about 3 minutes. Add the garlic and cook for one additional minute.
Add the ground beef and cook, stirring, until browned.
Pour in the beef stock and tomato puree.
Bring to a boil, then reduce heat a bit and simmer for 10 to 15 minutes until sauce begins to thicken.
Stir in the parsley, pepper and basil. Serve immediately over pasta or in Lasagna.
Notes
If tomato puree is not available, substitute crushed tomatoes.
The flavors will develop overnight if chilled and reheated before serving.
This sauce is perfect served with leftovers.
Taste the sauce and adjust seasonings as needed. Add 1 Tablespoon of sugar if needed to balance the flavors.