In a large, heavy-bottomed pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon until browned. Drain off most of the excess grease.

Add the chopped onion to the pot and cook until softened, about 5-7 minutes, stirring occasionally.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the crushed tomatoes, tomato paste, tomato sauce, and beef broth. Stir to combine.

Add the red wine, dried oregano, dried basil, brown sugar, salt, black pepper, and red pepper flakes (if using). Stir everything together well.

Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it simmer for at least 1.5 hours, stirring occasionally to prevent sticking. For a richer flavor, simmer for up to 3 hours.

While the sauce simmers, cook your chosen pasta according to package directions until al dente. Drain well.

Serve the hearty sauce generously over the cooked pasta. Garnish with freshly grated Parmesan cheese.