A Sous Vide approach to the classic, easy and delicious dish.
Cook your meatballs and sauce all in the same bag! All the flavors harmonize like they’ve been simmering all day.
- 1 lb. Ground Pork
- 1 lb. Ground Beef
- 1 Egg
- 1/2 cup Oatmeal
- 1 medium Yellow Onion
- 2 Cloves of Garlic
- 2 Sprigs of Fresh Oregano
- 1 can San Marzano Stewed Tomatoes
- Olive Oil
- Salt & Pepper
- Fresh Parmesan
Set your Sous Vide Precision Cooker to 140°F/60°C.
Finely mince the onion and garlic. De-stem the fresh oregano and chop. Lastly, empty the tomatoes into a bowl and mash them with a potato masher until they’re well mixed into the can juices.
Combine pork, beef, egg, oatmeal, half the onion, half the garlic, and salt and pepper to taste. Mix thoroughly with hands until well combined.
Use an ice cream scoop or your hands to make 8-9 meatballs. Each should be around 2-inches across.
Heat a large saucepan over high heat and add some olive oil. Once the pan is piping hot, drop your meatballs in and sear on all sides. Set the meatballs aside.
Drain the majority of the excess fat from the pan and add the remaining onion. Scrape the fond from the pan as you cook the onion until it’s translucent (use a little vegetable broth as needed to loosen the fond). Next stir in the garlic and the mashed San Marzano tomatoes and all the juices from the can. Salt & pepper to taste. Mix well and let simmer for 5 minutes. Turn off heat and let cool for five minutes.
Combine meatballs and sauce into a 1-gallon vacuum sealer bag and seal.
Place bag in the water bath and set timer for 2 hours.
15 Minutes or so before the timer goes off, boil some water and add the spaghetti. Drain the spaghetti once cooked and add the sauce and meatballs, then enjoy!