• Optional (IP and stove top): Add the olive oil and the whole garlic cloves to a heavy bottom sauce pot or a dutch oven. Heat over low heat for 10 minutes and allow the garlic flavor to infuse into the oil, flipping as needed so the garlic doesn't brown. Remove and mince if you'd like to use it in the sauce or discard if you don't want the garlic flavor.

Stove Top:

• SAUTE: Add the ground beef to the pan and crumble and cook the beef over medium-high heat until it starts to brown. Remove all but a tablespoon of grease. Add the onions and cook until they start to soften, about 8-10 minutes. Add garlic, dried basil, nutmeg, fennel, and red pepper flakes during the last minute. Pour in the tomato puree, tomato paste, beef stock, and 1 cup water.
• SIMMER: Season with 2 teaspoons salt and the sugar if the sauce needs it. Bring the sauce to a simmer, lower the heat so it just barely bubbles and let cook for 3- 3½ hours stirring every now and then. You may need to add a splash more water if the sauce thickens too much. I needed another ¼ cup around the ½ way mark. Adjust seasonings to taste.

Instant Pot:

• SAUTE: the ground beef on the saute setting of the instant pot. Remove all but a tablespoon of grease. Remove all but a tablespoon of grease. Add the onions and cook until they start to soften, about 8-10 minutes. Add garlic, dried basil, nutmeg, fennel, and red pepper flakes during the last minute. Pour in the tomato puree, tomato paste, beef stock, 1/2 cup water, and stir to combine.
• PRESSURE COOK: Season with 2 teaspoons salt and the sugar. Cover the instant pot with the lid, make sure the vent is sealed. Cook the sauce on manual high pressure for 15 minutes. You can do either a quick release or a natural pressure release. Adjust seasonings to taste.