Brown Italian sausage in a 12-inch nonstick skillet over medium heat, breaking up the meat as it cooks. Transfer paper towel lined plate to drain. Allow to cool; rub meat between fingers to break up into small pieces.
Wipe skillet with paper towel to remove any remaining grease. Add onions; sauté over medium heat for about five minutes.
Return sausage to skillet; stir to combine. Add basil, oregano, brown sugar, salt and pepper. Stir well to combine. Add garlic; cook for 30 seconds or until garlic is fragrant.
Add petit diced tomatoes, tomato sauce, tomato paste, red wine and water; stir well to combine. Bring to a slow boil.
Cover and reduce heat to medium low. Cook for three hours, adding more liquid if necessary. (See Tip 1)
Correct the seasonings if necessary. Serve over pasta cooked according to package directions. (See Tip 2)
Yield: 6 servings. (See Tips 3 and 4)