Fill the bottom of a medium-sized saucepan with a layer of olive oil. Add 4 garlic cloves to the oil and sauté on medium-high until golden brown on all sides. Promptly add tomato sauce followed by a handful of basil leaves to the pan and cook for 7-8 minutes, stirring occasionally.
Lower heat to medium-low and allow to simmer, covered, for at least 30 minutes, stirring occasionally. Sauce can simmer for up to 1 hr. After simmering, remove sauce from heat and add salt, pepper, and red pepper flakes to taste.
While the tomatoes are simmering, prepare the ground beef. Mix, knead, and season the meat with salt & pepper. Fill the bottom of a second medium-sized saucepan with a layer of olive oil. Add 4 garlic cloves to the oil and sauté on medium-high heat until golden brown on all sides. Add chopped onions and cook until softened, 5-6 minutes.
Add meat in scoops and brown on all sides. Once browned, break apart the meat to reach desired size/texture. Lower heat and simmer until meat is cooked through.
In a large pot, bring salted water to a boil and cook pasta to al-dente perfection. Strain the pasta, keeping a cup of the pasta water. Add 1/2 cup pasta water to the tomato sauce. Mix tomato sauce and meat together.
Serve sauce over pasta with grated Parmesan and garnish with basil leaves. Buon appetito!