In a skillet or pot large enough to fit all of the sauce, add olive oil and Italian sausage. Cook over medium heat. Strain to remove oil and set aside. Reserve 1 tablespoon of pan drippings.
Add the onion and garlic. Cook until they turn translucent, about 5 minutes. Add the wine. Be sure to scrape up any yummy bits on the bottom of the pan. Cook 3 minutes.
Add crushed tomatoes, tomato sauce, dried basil and oregano. Return sausage to sauce. Stir to combine. Add salt and pepper as needed. Cook for at least 1 hour, I sometimes like to cook it as long as 3 hours. (Note: I have had some experiences with some salty Italian sausage so I like to add my salt and pepper after the sausage has had time to cook in the sauce.)
About 20 minutes before you are ready to eat. Start your pasta and cook according to package directions. Strain.
Place pasta in a pasta bowl and top with sauce.
Nutrition information for estimation purposes only.