To make the sauce, warm a large stockpot to medium heat and all the olive oil. Sautee the onion, garlic, rosemary, oregano and salt for about 5 minutes or until the onions are translucent. Stir in the crushed tomatoes, tomato sauce, wine and basil. Reduce the heat to low, cover and simmer for 25 minutes.
From Caroline: I prefer to use spicy Italian sausage because I think it adds incredible flavor to this dish. However, if you are serving this for children or prefer something with less kick to it, use milk or sweet Italian sausage.