Heat oil over medium heat.
Saute shallots and garlic until garlic is golden, about 2-3 minutes.
Add the whole plum tomatoes and mash until tomatoes are coarsely chopped.
Add basil, crushed tomatoes, and red wine.
Cook until sauce simmers, approximately 5 minutes.
Reduce heat to low for another 5 minutes.
Top with fresh basil and Parmesean shavings.