In a heavy-bottomed casserole or Dutch oven, heat the olive oil over medium high heat until almost smoking. Cook the sausage in the olive oil until it is browed, 10 -12 minutes.
Remove the meat to a plate and ad the onions, carrot, garlic celery and sage to the casserole. Cook over low heat until softened 7 – 9 minutes. Add the wine, crushed tomatoes and their juices and chicken stock and bring to a boil. Return the meat to the pan, then lower the hat, partially cover and simmer for 1 hour. Keep warm.