1. Preheat a 5-quart stainless steel pan to medium-high heat with olive oil
2. Add the diced onion and sauté for several minutes until fragrant and translucent.
3. Add the mushrooms and sauté another minute or two until softened.
4. Add the minced garlic and sauté another minute.
5. Add the ground beef and 1 tsp salt and cook 5-10 minutes until browned, breaking it up as it cooks and incorporating all of the ingredients together.
6. Mix in the crushed tomatoes, tomato sauce, fresh cracked black pepper, and the remaining 1 tsp of salt.
7. Add the chopped basil and mix together.
8. Heat over medium/high heat until mixture is sizzling. Then turn down to low simmer and leave uncovered for at least 30 minutes, but preferably a couple hours (the longer it sits, the more vibrant the flavors will be).
9. Taste test and add more salt as needed. Also add more fresh cracked black pepper or basil if desired.
10. Serve over cooked pasta of choice and enjoy!

Store leftovers in an airtight container in refrigerator for up to a week.