In a large pot over medium-high heat, cook the ground beef and onion until the meat is no longer pink, about 5-7 minutes. Drain off excess grease.
Stir in the tomato paste and garlic; cook for 1 minute, stirring constantly. Add the crushed tomatoes, tomato sauce, Italian seasoning, sugar, beef broth, and red wine. Stir in a good amount of salt, to taste, to season the pasta as it cooks (I add about 1 teaspoon of kosher salt to start, but the total amount necessary will depend on the saltiness of your broth, and on your personal taste preferences). Bring to a boil; reduce heat to low and simmer (uncovered) for 10 minutes.
Add pasta and cook at a simmer just until the noodles are tender, about 10-12 more minutes. Stir the pot occasionally as the pasta cooks.
Stir in Parmesan cheese. Taste and season with additional salt and pepper. Add extra broth to thin the soup to the desired consistency, if necessary.
Serve soup immediately, and garnish with additional cheese and fresh herbs.