Place sausagemeat in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
In a large pan combine white wine, onion, mushrooms and pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian herbs, red chilli, bay leaves, oregano, onion powder, garlic granules, basil, rosemary, allspice, salt, thyme, sage, marjoram, passata, tomato puree and sausagemeat. Reduce heat, cover and simmer for 45 minutes.
Stir in dark brown soft sugar and icing sugar; simmer, uncovered, for 30 minutes.
You can omit the sugar entirely, or simply start out with a tablespoon at a time to taste.