In a large bottomed pot on medium high heat add Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 7 minutes.
Add Beef, break up while sautéing, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 10 minutes, (until mostly browned).
Reduce heat to medium. Make a well in centre of pot, add Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce.
Add the Tomatoes and add Chicken Stock. Bring the mixture to a simmer, simmer partially covered for 3 hours, stirring vocationally. Add Salt, Pepper, and Basil, mix well.
Pasta:
Preheat your oven to 175 ℃ / 350 ℉.
Ladle 250 ml of the Meat Sauce in the bottom of a 33 cm x 23 cm deep casserole dish, and spread evenly.
In a bowl mix together the Pasta, Meat Sauce, Ricotta, Provolone, Soppresatta, Eggs, 20 g of Parmigiano, 250 g of Mozzarella, and Basil, mix well. Add to the casserole dish. Cover with the rest of the Parmigiano, and Mozzarella.