Ragù alla Bolognese Sous Vide

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

💰Cheaper: white wine

White wine can be a budget-friendly alternative.

Heat olive oil in a large pot over high heat.

Brown ground beef in batches to avoid boiling; season with salt.

Brown pancetta in the same pot, then add finely chopped carrot, onion, and celery; sauté until golden.

Deglaze the pan with white wine and allow it to reduce over medium-high heat until almost dry.

Add sieved tomatoes and salt; stir and bring to a boil, then reduce to a simmer.

Simmer the sauce over low heat until it thickens and is quite dry, stirring every 30 minutes to prevent burning.

Once thick, add milk and stir; keep simmering until the desired thickness is reached.

Allow the sauce to cool completely before mixing it with the ground meat.

Vacuum seal the mixture in portions and cook sous-vide for 24 hours at 74 degrees Celsius (165 degrees Fahrenheit).

Chill in ice water after cooking and freeze if not serving immediately.

To reheat, preheat a bag of ragu for 15 minutes at the same temperature if chilled, or 30 minutes if frozen.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens