Pasta Bolognese

Directions

1. Preheat the oven to 275ºF . 2. In a large, heavy pot or Dutch oven heat the olive oil. Add the chorizo slices and cook, stirring occasionally, until they're warmed through and releasing their oil. Remove the chorizo with a slotted spoon and add the garlic and onions to the pot. Cook, stirring occasionally, until the onions are wilted and translucent, about 5 to 6 minutes. 3. Add the beef, season lightly with salt and a few good turns of freshly ground black pepper, and cook, stirring, until the meat is cooked through browned, about 5 to 10 minutes. Stir in the tomato paste, sun-dried tomato puree, and oregano. Slowly add the wine, scraping the bottom of the pot to remove any stuck-on browned bits. 4. Stir in the crushed tomatoes, sugar, bay leaves, Parmesan rind , and cooked chorizo. Bring the mixture to a low boil, remove from heat, cover, and braise in the oven for 3 hours. No need to stir while cooking. 5. After three hours, remove the sauce from the oven. Taste , and season with additional salt and pepper, as well as fish sauce, if desired. Remove the bay leaves and Parmesan rind. Use a tablespoon or turkey baster to skim excessive oil, if any, off the surface of the sauce and discard it. 6. Bring a big pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta water and drain the pasta. Stir the hot pasta into the sauce, adding a little bit of the reserved pasta water to loosen things up, if necessary. Serve in bowls with Parmesan or Pecorino cheese alongside for guests to grate over each serving.