Brown Italian sausage in a 12-inch nonstick skillet over medium heat, breaking up the meat as it cooks. Transfer to a paper towel-lined plate to drain. Allow to cool; rub meat between the palms of your hand to break into small pieces.
Wipe the skillet with a paper towel to remove any remaining grease. Add onions; sauté over medium heat for about five minutes, until the onions begin to soften.
Return the sausage to the skillet. Add the basil, oregano, salt, pepper, and garlic. Stir well to combine; cook for 30 seconds or until the garlic is fragrant.
Add petite diced tomatoes, tomato sauce, tomato paste, red wine, water, and brown sugar; stir well to combine. Bring to a slow boil.
Cover and reduce heat to low. Simmer for three hours, adding more liquid if necessary. (See Tip 2)
Correct the seasonings if necessary. Yield: 8 servings. (See Tip 3)