This is a basic marinara sauce (known in Italy, where marinara sauce is a seafood-based sauce as "Napoli sauce") characterised by fresh rosemary. The key to this sauce, as far as I can tell, is the length of time the garlic, oregano, rosemary, and diced tomatoes cook in the olive oil/chianti/balsamic mixture at low heat prior to adding the purée.

I. BATTUTO
Start by mincing either by hand or in a food processor the garlic, oregano, and half of the rosemary. The basil and the remainder of the rosemary should be saved for the last five or so minutes of cooking. In any case, the basil is best ripped by hand rather than chopped with a blade. The garlic, oregano, and rosemary comprise what is known in Italian culinary terminology as the 'battuto' ('stuff that got beat up', essentially).

II. SOFFRITTO ('fried stuff')
Take a stockpot, preferably medium-sized, and coat the bottom with extra virgin olive oil. Add in a few droplets of water, and turn the heat to MEDIUM-HIGH. Once the water droplets start sizzling, add in the chopped garlic. Stir it frequently, and watch it closely. After 5-10 minutes, or once it is golden brown, you are ready for the next step.

III. INSAPORIMENTO ('infusion of flavour')
Now that the foundation of the sauce has been laid, you are ready to add the minced oregano and basil, as well as the first dose of chianti, balsamic, and crushed red pepper. Stir it all together. Add just enough chianti and balsamic to noticeably sweeten the aroma and consistently darken the colour of the mixture in the pot. Reduce the heat to MEDIUM, and let it simmer with the lid on for 10-15minutes, stirring periodically.

After you've let the garlic-vinegar-wine-herb mixture simmer for a while, it's time to add the diced tomatoes. Stir the diced tomatoes in evenly, and add crushed red pepper, balsamic vinegar, salt, and chianti, to taste. After 5-10 minutes at MEDIUM heat (stirring periodically), put the lid back on and let the mixture simmer for another 15 minutes at LOW heat. Stir regularly to avoid burning (however, a little burning won't usually ruin the flavour, especially in a good stockpot).

Now, you're ready to add the substance of the sauce: the tomato purée. Stir the purée in and move the heat back up to MEDIUM-HIGH. Sample liberally, and continue to add chianti, balsamic, crushed red pepper, and salt, to taste. Allow the sauce to simmer at MED-HIGH for about 15-20 minutes. Five minutes before serving, add in the shredded fresh basil and about half (or to taste) of the remaining fresh rosemary (in whole leaf form).

Grate parmigiano reggiano and sprinkle over the finished dish, to taste.

This sauce works well with both straight and shaped pastas. I have enjoyed it greatly over thick spaghetti; however, rigatoni or fusilli would also be a very good match.

Enjoy!