what happens to spaghetti sauce deferred?

I made my homemade pork sausage about two hours ago, but had forgotten that the sausage would need time—about twelve hours—for its flavors to marry before I could use it for anything. So I've containerized the sausage and have stuck it in the fridge, where it will meditate on the meaning of existence until I tear it into little, porky chunks and throw it into tomato sauce, along with a large batch of sliced mushrooms, tomorrow.

So there went my plans to sit down to a nice bowl of pork-sausage spaghetti this evening. Not to worry: I still had leftover fettuccine to tide me over, so I gobbled that instead. This coming week, I'll eat up the spaghetti, then start behaving myself again.