In a large pot, brown and crumble sausage.  Remove the sausage and set aside.  Saute the onion, garlic, celery, and carrots in remaining grease for 3-5 minutes or until tender.  Add the arborio rice and saute one minute, then add the red wine to deglaze pan.  Stir in the beef broth and cooked sausage.  Bring to a boil.  Cover the pot and reduce heat to low.  Simmer for 20 minutes - no peeking!  Salt and pepper to taste.