- 500 g of sausage
- 1 lt of sieved tomatoes
- ½ glass of red wine
- 2 carrots
- ½ onion
- Bay leaves
Finely cut the carrots, celery and onions and lightly fry, with a drop oil, in a pan.
Add the sausage meat, the bay leaves and the red wine
Now add sieved tomatoes, cover the pan and cook on a low flame for 45 minutes.
A few minutes before the ragù has finished cooking start the LIFE pre-cooling function.
When ready pour the ragù into the molds, place them in the LIFE blast chiller and start the deep freezing program. Depending upon the mould selected, choose the Core Probe or TIME>SOUPS AND SAUCES>RAGÙ
When the dep freezing program has finished, remove the frozen portions from the molds, put into freezer bags or hermetically sealed containers and preserve them in the freezer. We advise you to record the date and type of sauce on the container.
Having prepared a stock of sausage meat ragù you can use them whenever you wish; you only need to heat a pan, pop in one or more frozen portions, according to your requirements, and cook. The ragù will be ready in minutes and there is no need to defrost first.