Ingredients
- •1.5 lbs ground beef (85/15)
- •0.5 lb ground Italian sausage
- •2 tbsp olive oil
- •1 onion, diced
- •1 carrot, diced
- •1 celery stalk, diced
- •4 cloves garlic, minced
- •2 tbsp tomato paste
- •½ cup whole milk
- •1 cup red wine
- •1 can (28 oz) crushed tomatoes
- •½ cup beef broth
- •1 bay leaf
- •1 tsp dried basil
- •½ tsp dried oregano
- •Salt and pepper
- •1.5 lbs rigatoni or penne
- •Grated Parmesan for serving
Instructions
1
Heat olive oil in large skillet over high heat
2
Add ground beef and sausage, brown well, 8 min
3
Add onion, carrot, and celery, cook 5 min
4
Add garlic and tomato paste, cook 2 min
5
Add milk, simmer until absorbed
6
Add red wine, simmer until reduced by half
7
Add crushed tomatoes, beef broth, bay leaf, basil, and oregano
8
Season with salt and pepper
9
Transfer to vacuum bag
10
Vacuum seal
11
Sous vide at 167°F (75°C) for 6 h
12
Remove from bag and reduce on stove if needed
13
Cook pasta until al dente
14
Toss with sauce
15
Serve with Parmesan
Notes
- •Italian sausage adds flavor quickly
- •6 h gives great results for weeknights
- •Can start in morning, ready for dinner
Nutrition information
Calories
380 cal
Protein
26g
Fat
20g
Carbs
22g
Tags
italianweeknightpastaquick