Preheat the oven to 400°F. Place 1 cup red wine, oil, beef short ribs, onion, garlic, salt, and black pepper in a roasting pan; stir to coat.
Roast for 1 hour and 30 minutes.
Remove from the oven and transfer the mixture to a 6-quart stockpot over medium-low heat. Stir in the remaining ¼ cup of red wine. Simmer for 30 minutes.
Add tomatoes, tomato paste, tomato sauce, beef broth, basil, oregano, and parsley; stir well. Simmer uncovered, stirring occasionally, until sauce reduces, 4 to 6 hours.
Remove ribs from the sauce. Stir in cooked and drained sausage. Continue simmering for 1 hour.
Serve with 1 pound of cooked pasta.
Video
Notes
Red wine: Use beef broth instead if you prefer not to use wine.Beef short ribs: Omit if you are vegetarian or vegan.Beef broth: Vegetable broth can be used instead.Sausage: Meatballs can be used instead. Or omit if you are vegetarian/vegan.Smooth sauce: If you prefer a smooth sauce, use an immersion blender to puree the tomatoes right before adding the cooked sausage.
Make ahead tip
Use right away or cool to room temperature, then refrigerate in a sealed container for up to 4 days or freeze for up to 4 months. Thaw overnight in the refrigerator.