1/2 cup red wine
1/4 cup olive oil
1/8 cup white wine
1/2 cup Italian-style wine
3 tablespoons minced garlic
2 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons chopped fresh parsley
1/8 teaspoon crushed red pepper flakes
2 tablespoons dried sage
2 tablespoons dried tarragon
2 tablespoons dried basil
1 tablespoon dried rosemary
In a large saucepan, mix red wine, olive oil, white wine, Italian-style wine, garlic, onion, celery and red pepper flakes. Cook over low heat, stirring occasionally, until all ingredients are thoroughly combined.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, mix Italian-style wine, garlic, onion, celery and red bell pepper. Cook over medium heat, stirring occasionally, until vegetables are tender. Add salt, oregano, basil, parsley, crushed red pepper flakes, sage, tarragon and basil; cook until fully warmed.
Add broth and wine mixture to pot and stir thoroughly. Simmer for 10 minutes; stir in wine mixture. Cook 10 minutes longer or until sauce is thickened.