In a large stock pot, add olive oil, and brown the Italian sauge and beef bone. Remove the meats and set aside. add chopped onion and garlic to the pot and cook until soft, being careful not to burn the garlic.
Add the red wine to the pot when onions and garlic are soft and deglaze the pot getting up all the beef and sausage bits. Add the crushed tomatoes and stir.
Add the basil, brown sugar,salt and pepper and italian seasoning. Place the beef bone all of the sausage links into the pot. Cover and bring to a simmer. After one hour add the garlic and onion powder. Continue to simmer for another hour to an hour and half.
When the gravy is finishing up cook your pasta. When gravy is done, remove the beef bone and sauages. You can discard beef bone, and serve the sauages with your pasta!