Ragú della dolce vita

This is from a verbal recipe claiming to be that used by Ristorante La dolce vita of Provo, Utah.

3 cups olive oil
2 medium white onions
3 pounds beef ribs or ground beef
4-5 cans peeled tomatoes (28 oz total)
30 leaves fresh basil
4 or 5 cans tomato puree (unseasoned tomato sauce, 10 oz)
6 cans tomato paste
4 tbsp salt

1. In a 3-4 gallon stock pot, place olive oil on medium heat. Clarify onions (10-15 minutes).

2. Add beef and brown thoroughly.

3. Mash peeled tomatoes until no large pieces remain. Add to pot and bring to a boil.

4. Add 15 leaves of fresh basil.

5. Add tomato puree, bring to a boil..

6. Add 15 more leaves of fresh basil.

7. Add tomato paste dissolving well and bring to a boil.

8. Reduce at boil for 2 to 3 hours or until right consistency.

9. Add salt to taste.