Preheat the oven to 160°C.
Whisk together the Knorr Beef Stock Pot, Robertsons Rosemary and boiling water until the stock has melted. Set aside.
Heat the oil in a casserole dish, over medium-high heat and brown the sausages. Remove the sausages and set aside.
Add the onions, carrots and red pepper to the dish and cook over medium heat for 5 minutes. Add the garlic and cook for a further 2 minutes. Add the tomato paste and Robertsons Origanum and cook through for 2-3 minutes. Stir in the stock mix, red wine and tomatoes and bring to a simmer.
Return the sausages to the pan, and cover with a lid. Place casserole dish in the oven for 50-60 minutes.