In a small saucepan on medium heat, heat up olive oil. Sauté half of the minced garlic with half a tablespoon salt and one teaspoon pepper. Mix until garlic turns translucent. Add in diced tomatoes and tomato paste, mixing well for about five minutes. Then add in the finely chopped herbs and wine, bring to a simmer, and turn down to low.

In a skillet, heat up more olive oil, adding the rest of the minced garlic, salt, and pepper. After about three minutes, add the ground veal and brown the meat for about five to seven minutes. Add the tomato sauce, mix together, and let simmer for 10 minutes.

Mix sauce with pasta right before serving. (See note.)

Plate, and garnish with some fresh cracked pepper and basil.