In a large bowl mix together the sausage meet, fennel seed, garlic, chili powders, salt & pepper.

Cook sausage meat in a large saute pan over medium heat until browned. Remove from pan and set aside. Drain off all but a tablespoon of the fat.

Return pan to heat and add onions and dried oregano. Cook stirring often, until onions are soft (about 5 minutes).

Add the red wine.

Stir in tomato paste and pureed tomatoes.

Taste and season with additional salt and pepper if necessary.

Let simmer for 5-10 minutes. If mixture is too thick, thin with a little broth. Spoon over soft busn.