Brown sausages in olive oil over medium-high heat. Remove and set aside.
Sweat garlic and onion in olive oil. Remove and set aside.
Deglaze pan with wine.
Add back garlic and onion with ½ cup strained tomatoes and one teaspoon anchovy paste. Stir and reduce until halved.
Add tomatoes and 1 cup strained tomatoes to food processor, pulse until the consistency resembles chunky salsa.
Add shredded cheese rind, sausages, bones, red pepper flakes, and water to reduced base.
Simmer on low for 3 hours with lid on then 1-2 more with lid off until desired consistency is reached.
* I used the leftover bones from the osso bucco that Adrienne made the other night - feel free to substitute for any cooked pork or beef bones.