1. Preheat the oven to 275ºF (120ºC).
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 (if using), 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 (carefully, as the sauce is hot), 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 (250ml) 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.