Preheat your oven to 400°F (200°C). In a large roasting pan, combine the red wine, olive oil, and beef short ribs. Add chopped onion, minced garlic, salt, and pepper. Ensure everything is well-coated and spread evenly.

Roast the mixture for about 1 hour and 30 minutes until the short ribs are browned and fragrant. Watch for the fat to render nicely.

Transfer the mixture to a large stockpot. Add an additional cup of red wine and bring to a simmer over medium-low heat. Stir occasionally and let simmer for 30 minutes.

Add in the whole peeled tomatoes, tomato paste, tomato sauce, and beef broth, followed by dried basil and oregano. Stir well.

Reduce heat to low and let simmer uncovered for 4 to 6 hours, stirring occasionally until thickened.

Remove the short ribs from the pot, shred the meat from the bones, and stir back into the gravy. If using, add the cooked Italian sausage and simmer for an additional hour.

Serve over cooked pasta, pairing with garlic bread and salad for a complete meal.