Recipe Under-live house bolognese sauce

1. Heat a large pot of water with a 75 ° C thermoplonger.

2. Peel the onion and garlic, cut them into thin strips and chop them with a knife. Cut the peeled tomatoes into small cubes.

3. Place these ingredients as well as meat, oil, sugar, salt, pepper and oregano in a vacuum bag. Mix them to mix the meat well with the tomatoes.

4. Put a vacuum in the machine by pressing "manual suction", then on "welding".

5. When the water temperature reaches 75 ° C, immerse the bag inside and cook for 1 hour.

6. At the end of cooking, remove the bag and let it cool a little.

7. Meanwhile, heat water with a little coarse salt in a large saucepan and cook the pasta, the time indicated on the packaging. Drain.

8. Divide the pasta on the plates, add the Bolognese sauce and a dash of olive oil. Pepper and sprinkle a little fresh basil!

Tip: Prepare a second bag and cook it at the same time. You can keep it in the freezer once the sauce has cooled.

Tip: you can add for cooking one or two small red peppers to raise your Bolognese sauce, but don't forget to remove them before tasting it!