Sous-Vide Sausage Ragù

Sous-Vide Sausage

• 2 oz yellow onions, halved
• 2 oz carrots, cut into pieces
• 2 oz celery, cut into pieces
• 14 oz uncooked pork sausages, casings removed, cut in pieces
• 1 tsp balsamic vinegar
• 1 - 2 pinches salt
• 3 fresh sage leaves
• 2 sprigs fresh rosemary
• water, to fully submerge bags (not higher than the max. fill mark)
• 1 oz lemon juice (approx. ½ lemon) (see Tip)
  or 1 tsp ascorbic acid (vitamin C powder)

Assembly and Serving

• 2 oz white wine
• 2 tbsp extra virgin olive oil
• 1 can tomatoes (approx. 14 oz)
• 2 tsp sugar
• 1 tsp dried oregano
• 1 tsp salt
• 2 - 3 pinches ground black pepper
• fresh basil leaves, to garnish (optional)