Pat all the meats dry using paper towels.

In a large stockpot, heat olive oil over medium heat and add the garlic. Sauté until lightly golden, then remove the garlic and discard.

Add the meats to the pot one type at a time, searing each piece until browned on all sides. Remove each batch and set aside before adding the next type of meat.

Once all the meats are browned and set aside, pour the tomato basil sauce into the stockpot and bring it to a simmer.

Return the meats to the pot and lightly season with salt and pepper.

Partially cover the pot and cook for 2 hours, stirring frequently, until the meat is nearly tender and the sauce has reduced by about half. If the sauce thickens too much, add water to reach the desired consistency.

About 30 minutes before the cooking time is up, add the classic meatballs to the sauce.

Bring a large pot of salted water to a boil over high heat. Cook the penne rigate until al dente.

Transfer the meat to a serving platter. Ladle some sauce over the meat and sprinkle with 1 tablespoon of parsley and a few basil leaves. Cover lightly with aluminum foil and set aside.

Drain the pasta and return it to the pot over high heat. Add 2 cups of the sauce and stir with a wooden spoon to coat.

Serve the pasta in a large bowl with the remaining sauce. Garnish with basil and the remaining tablespoon of parsley, and enjoy the meat and pasta while hot.