Preheat oven to 180°C. Heat oil in a large, deep ovenproof pan over medium heat. Add fennel, onion and garlic with a pinch of salt flakes and cook, stirring, for 15 minutes or until softened. Add sausage meat and cook for 15 minutes, breaking up with a wooden spoon, until browned all over. Add wine and sage and bring to a simmer. Cook for 3 minutes or until wine is reduced by about half. Add tomato sugo and 1 cup (250ml) water. Bring to a simmer and cook for 25 minutes or until thickened and reduced. Season to taste.