To large pan with a lid, add the oil over medium-high heat. Add the sausage and onion and cook stirring until starts to brown, breaking up the meat into small crumbles. Add the garlic and mix into the meat, cook for 1 minute. Add the wine and cook until evaporated, then add the beef stock.

Lower the heat and add the puree, basil salt and pepper (the salt amount may vary depending how salty your sausage and stock is). Partially cover and simmer for 20 minutes. If it gets too dry, add water as needed. Taste for seasoning. If the sauce tastes acidic from the tomato puree, you can add a small amount of sugar.

While the sauce cooks, bring a pan of water to a boil and cook 1 pound (454 grams) gnocchi or pasta according to package directions. Add right into the sauce and mix well.