Step 1

In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.

Step 2

Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.

Step 3

Add the garlic and cook for another minute.

Step 4

Add the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.

Step 5

Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.

Step 6

Add the milk and crushed tomatoes.

Step 7

Pour the sauce into a slow cooker/ crock-pot and cook on low for 6-8 hours or high for 2-4.

Step 8

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Step 9

Set sous vide to 135.

Step 10

In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.

Step 11

Using the leftover fat from the meat, add the carrots, celery, and onion to the meat and cook until the vegetables are soft.

Step 12

Add the garlic and cook for another minute.

Step 13

Stir in the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.

Step 14

Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.

Step 15

Add the milk and crushed tomatoes.

Step 16

Pour the sauce into a sous vide bag.

Step 17

Submerge the bag in the water using the water displacement to remove the air from the bag.

Step 18

Secure to the bag to the side of the container.

Step 19

Cook in the sous vide for 8-24 hours.

Step 20

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.