Sous-vide Sausage Ragù

Sous-vide Sausage Mixture

• 60 g onions quartered
• 60 g carrot peeled, cut in pieces
• 50 g celery cut in pieces
• 400 g pork sausage meat (see tip)
• 5 g balsamic vinegar
• 1 - 2 pinches fine sea salt to taste
• 3 fresh sage leaves
• 2 sprigs fresh rosemary
• 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 30 g lemon juice freshly squeezed (see tip)
  ou 1 tsp ascorbic acid powder freshly squeezed (see tip)

Assembly and Serving

• 50 g dry white wine
• 2 Tbsp olive oil
• 400 g tinned chopped tomatoes
• 2 tsp caster sugar
• 1 tsp salt
• 2 - 3 pinches ground black pepper to taste
• 1 tsp dried oregano
• fresh basil leaves for garnishing (optionnel)