In a large, high sided skillet or medium sized pot on medium heat, saute the ground meat until mostly cooked through, about 5 minutes.

Add garlic and salt and continue sauteing for 1-2 minutes.

Push the meat aside and add the tomato paste and anchovy. Stir and cook for about 30 seconds.

Add wine and bring to a boil. Boil for 2-3 minutes

Pour in tomatoes and stir in oregano. Bring back to a boil and then lower to a simmer and cook for about 15 minutes. Taste and adjust seasonings as needed.

Stir in basil and parmesan if using.