Chorizo Spaghetti Sauce

Heat olive oil in a very large stock pot. Saute onions for a couple minutes over medium heat and add garlic. Saute for 1 minute, then add one cup of red wine. Let reduce for 3 minutes. Add chorizo and ground beef, and cook until no longer pink. There will be a good amount of grease now, just ignore it. It will be skimmed off later, but there’s flavor there that you don’t want to lose.

Add tomato sauce, remaining cup of red wine, herbs, sugar, salt and pepper. Stir and bring up to a good strong simmer. Then lower to a slow simmer, just a few bubbles breaking the surface. This is going to be a long, slow cooking, and you don’t want it to burn on the bottom. Cover and allow to simmer, stirring every half hour or so for 3 hours. At the three hour point, skim grease off the top of the sauce, cover and allow to simmer another hour. Feel free to cook longer. The flavor will only improve.

Allow sauce to cool completely. Skim off any remaining grease. Have 4 one gallon freezer bags ready (or 3 if you want to have some for dinner that night). Divide sauce evenly between the bags. Keeps well for 4-5 months in the freezer.