Pat all the meat dry with paper towels.
Heat the olive oil in a large stockpot over medium heat and add garlic. Saute until lightly golden. Remove from pan and discard.
Using tongs, add the meats, one type at a time, to the pot. Sear, turning the meat frequently until nicely browned on all sides. Remove each batch and set aside before browning the next batch.
Once all the meats are browned and set aside, pour the Rao’s Homemade® Tomato Basil Sauce into a large stockpot and bring to a simmer.
Return the meat to the pot and season lightly with salt and pepper.
Partially cover the pot and cook for 2 hours, stirring frequently, until the meat is almost fall-apart tender and the sauce has reduced by about a half. (If the sauce becomes too thick, add water to the desired consistency.)
About 30 minutes before the end of the cooking time, add the Classic Meatballs to the sauce.
Bring a large pot of salted water to boil over high heat. Add the Rao’s Homemade® Penne Rigate and cook until al dente.
Transfer the meat to a large serving platter. Ladle the sauce over the meat and sprinkle with 1 tablespoon of the 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.
Transfer the pasta to a large serving bowl and top with the remaining sauce. Garnish with the basil and remaining 1 tablespoon parsley, and serve the meat and pasta while still hot.