Ragù

Pork ragù. Wine: Comartin Cellars Tierra Alta Vineyard Grenache 2017.

The ragù was leftover from a few weeks ago. I love my sous vide immersion circulator, and this was a case of its use for convenience: I took the ragù from the freezer and put it straight into a container circulating water at 140 F in the ziplock it was frozen in. It was thawed and heated through when I was ready for it.