How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?
Okay so let me first say I'm a novice with Italian food. However I have faced the exact same issue. 

Follow these steps that I've created:


Put a teaspoon of dried rosemary in a mug of water and microwave for two minutes. Pour the water into the sauce. Discard or re-dry the rosemary sticks.
Put a tspn of dried oregano straight into the sauce. 
A pinch of sage OR thyme won't hurt but a tiny, tiny pinch. 
Add the Tulsi - one handful of the leaves or more - it will be fine, trust me. Just make sure there's nothing sweet in the sauce as it'll make it taste a tad Thai. 


And yes - lots of garlic!!
Always garlic