Last month's Spaghetti Sauce and this month's Spaghetti Sauce are having a saucy behbeh: In the past, I've kept a perpetual stew going from Autumn to Spring. Usually it was a Polish Hunter's stew called Bigos, but some years it's been a regular Beef stew or just an "anything and everything" stew. Since Sketti sauce benefits from long simmer times, I'm going to give it a shot here: 1) Start with a double batch of sauce, simmer it 2-3 hours. 2) Freeze half. 3) Next time I make sauce make a single batch fresh and add previous batch in, simmer 2-3 hours. 4) Freeze half. 5) Repeat. I don't think this is dangerous. However, if I don't post again in the next 24 hours, someone please call the police!