Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper.
Step 2: Sear the short ribs in batches until deeply browned on all sides, about 3-5 minutes per side. Remove the browned short ribs from the pot and set aside.
Step 3: Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Pour in 1 cup of red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Step 5: Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
Step 6: Add the whole peeled tomatoes (crushing them with your hands as you add them), tomato sauce, beef broth, dried basil, and dried oregano. Stir to combine.
Step 7: Return the seared short ribs to the pot. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 3-4 hours, stirring occasionally, until the short ribs are fork-tender and the sauce has thickened.
Step 8: During the last hour of cooking, add the cooked and drained Italian sausage to the sauce.
Step 9: Before serving, stir in the fresh Italian parsley and the remaining ¼ cup of red wine (if desired, for a fresher flavor). Taste and adjust seasoning with salt and pepper as needed.
Step 10: Serve hot over your favorite pasta, with crusty bread, or creamy polenta. Enjoy!