In a large deep skillet or saucepan over medium heat, brown the sausage. Add onions and garlic to pot and sauté until translucent, 5-7 minutes. Add wine to pan. Using wooden spoon or other utensil, scrape up any browned bits stuck to the bottom. Add the can of whole tomatoes and their juices, the tomato sauce, and the Italian seasoning; season to taste with salt and pepper. Break up the tomatoes using the back of a spoon. Simmer uncovered over medium-low heat, stirring occasionally, until sauce has thickened, 30-35 minutes. Just before serving, add the spinach (probably in two batches unless you used a really big pot) and stir until wilted in. Serve over pasta of choice and top with parmesan, if desired.