Preheat your oven to 400°F (200°C). In a large roasting pan, combine the red wine and extra virgin olive oil, mixing well. Then, add the beef short ribs, chopped onion, minced garlic, salt, and black pepper. Stir to coat evenly.

Roast the mixture in the oven for 1 hour and 30 minutes. Check periodically for browning until meat is golden brown and onions are softened.

Transfer the contents from the roasting pan into a 6-quart stockpot over medium-low heat. Add ¼ cup of red wine and scrape up any bits from the bottom of the pan.

Let the mixture simmer for about 30 minutes, then incorporate the whole peeled tomatoes, tomato paste, tomato sauce, and beef broth. Add dried basil, oregano, and parsley, stirring well.

Reduce the heat to low and allow the sauce to simmer uncovered for 4 to 6 hours, stirring occasionally until the sauce thickens and deepens in color.

Carefully remove the beef short ribs from the pot, shred the meat off the bones, and return it to the gravy. Stir in the cooked sausage and let it simmer for an additional hour.

Ladle generous portions over al dente pasta and serve with garlic bread and salad.