# Spaghetti sauce **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [February 20, 2018, 5:44pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210 "2018-02-20T17:44:55Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Emile\_Andre\_Kearney](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/emile_andre_kearney/32/2701_2.png) [@Emile\_Andre\_Kearney](https://community.anovaculinary.com/u/Emile_Andre_Kearney)\ **Post date:** [February 20, 2018, 5:44pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/1 "2018-02-20T17:44:55Z")
Does someone have a sous vide spaghetti sauce ---
**Author:** ![sousvidehub](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/sousvidehub/32/3269_2.png) [@sousvidehub](https://community.anovaculinary.com/u/sousvidehub)\ **Post date:** [February 21, 2018, 12:52am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/2 "2018-02-21T00:52:32Z")
Anova have a couple: > **[Sous Vide Tomato-Basil Pasta Sauce](https://recipes.anovaculinary.com/recipe/sous-vide-tomato-basil-pasta-sauce)** > > In our studio kitchen, there are two types of tomato sauce: the kind made with wine that simmers slowly for hours and turns a deep dark red, and the simple kind that’s fresh, bright red, and done in about an hour. This recipe is for the... > **[Sous Vide Old School Spaghetti And Meatballs](https://recipes.anovaculinary.com/recipe/old-school-spaghetti-and-meatballs)** > > Enjoy a great Italian deli red sauce with meatballs with this easy to execute recipe that cooks the meatballs and sauce all in the same bag -- ensuring all the flavors meld like they've been simmering all day.  Has anyone tried these with any success? ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [February 21, 2018, 2:35am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/3 "2018-02-21T02:35:46Z")
I’ve tried a [sous vide pasta sauce](https://community.anovaculinary.com/t/recipe-sous-vide-vegan-cauliflower-alfredo-with-bow-tie-pasta/10239), but it wasn’t tomato based. It was a creamy type sauce (vegan) and it’s so freaking good! ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [February 21, 2018, 12:33pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/4 "2018-02-21T12:33:19Z")
Creamy and vegan just don’t go together in my mind. Care to share the recipe, @AlyssaWOAH? ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [February 21, 2018, 5:46pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/5 "2018-02-21T17:46:03Z")
Can’t knock it until you try it! 😉 I love creamy sauces, but when I don’t want suffer from stomach cramps 💩, I use this recipe. @Ember Here’s the recipe on the site from Kathy Hester—\> [Sous Vide Vegan Cauliflower Alfredo](https://recipes.anovaculinary.com/recipe/vegan-cauliflower-alfredo) Here’s what I did (slight alterations for serving size) —\> [Recipe: Sous Vide Vegan Cauliflower Alfredo with Bow-tie Pasta](https://community.anovaculinary.com/t/recipe-sous-vide-vegan-cauliflower-alfredo-with-bow-tie-pasta/10239) ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [February 21, 2018, 8:23pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/6 "2018-02-21T20:23:09Z")
Thanks @Alyssa. I’ll try that one when cauliflower prices drop a bit. Been a bad season for them this year. ---
**Author:** ![Sandra51](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/sandra51/32/3400_2.png) [@Sandra51](https://community.anovaculinary.com/u/Sandra51)\ **Post date:** [February 21, 2018, 9:42pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/7 "2018-02-21T21:42:24Z")
The words vegan and food don’t go together in the same sentence for me at all, if it hasn’t got meat in it then it is only there for garnishing the plate 😔 ---
**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Post date:** [February 22, 2018, 2:20am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/8 "2018-02-22T02:20:41Z")
@Sandra51 LOL! Your comment reminds me of one made by the character Ron Swanson (played by actor Nick Offerman) on the television show “Parks and Recreation”. A waiter delivers salads to all at the table and Ron Swanson looks up and says “There’s been a mistake. You’ve accidentally given me the food that my food eats.” 🙂 ---
**Author:** ![Sandra51](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/sandra51/32/3400_2.png) [@Sandra51](https://community.anovaculinary.com/u/Sandra51)\ **Post date:** [February 22, 2018, 2:36am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/9 "2018-02-22T02:36:01Z")
That is definitely my thinking too Mirozen 😀 ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [February 22, 2018, 2:52am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/10 "2018-02-22T02:52:35Z")
I love vegan and vegetarian dishes very much, but I definitely love Ron Swanson a little more. ---
**Author:** ![Emile\_Andre\_Kearney](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/emile_andre_kearney/32/2701_2.png) [@Emile\_Andre\_Kearney](https://community.anovaculinary.com/u/Emile_Andre_Kearney)\ **Post date:** [March 8, 2018, 1:16pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/11 "2018-03-08T13:16:06Z")
It is not what imwant , 1 want a creamy spaghetti sauce With chopped steak (groundbeef) vegetable and spice ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [March 8, 2018, 2:11pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/12 "2018-03-08T14:11:17Z")
You say a creamy spaghetti sauce - are there existing ones out there that you’re thinking about? That can help us nail down what you’re really looking for. ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [March 8, 2018, 4:31pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/13 "2018-03-08T16:31:55Z")
Try this: [Homemade Spaghetti Sauce with Ground Beef Recipe](https://www.allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/), add cream and cook it in a water bath, instead of the instructions given. ---
**Author:** ![Emile\_Andre\_Kearney](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/emile_andre_kearney/32/2701_2.png) [@Emile\_Andre\_Kearney](https://community.anovaculinary.com/u/Emile_Andre_Kearney)\ **Post date:** [March 8, 2018, 4:32pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/14 "2018-03-08T16:32:55Z")
Spaghetti sauce with meat ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/0/01588f6b81e55caae33fbdcb56f9eaef902efb1b.jpeg) ---
**Author:** ![Emile\_Andre\_Kearney](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/emile_andre_kearney/32/2701_2.png) [@Emile\_Andre\_Kearney](https://community.anovaculinary.com/u/Emile_Andre_Kearney)\ **Post date:** [March 8, 2018, 4:36pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/15 "2018-03-08T16:36:43Z")
I want spaghetti sauce with meat receipe like this with the Anova ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/0/01588f6b81e55caae33fbdcb56f9eaef902efb1b.jpeg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/9/9bdcb7a4208a57c22dec8dd5f076aba578174ca3.jpeg) ---
**Author:** ![Emile\_Andre\_Kearney](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/emile_andre_kearney/32/2701_2.png) [@Emile\_Andre\_Kearney](https://community.anovaculinary.com/u/Emile_Andre_Kearney)\ **Post date:** [March 8, 2018, 4:44pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/16 "2018-03-08T16:44:08Z")
Thanks Brian how hot and how long do you think ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [March 8, 2018, 4:54pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/17 "2018-03-08T16:54:02Z")
Honestly, I have no idea. Making a sauce with an immersion circulator is inherently problematic, so I’ve never given it any thought. Other recipes I’ve read call for temperatures at 185°F for a couple hours, so you could try that. ---
**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Post date:** [March 8, 2018, 9:15pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/18 "2018-03-08T21:15:31Z")
Sounds like using a Mason jar would be the way to go… ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [March 8, 2018, 11:22pm UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/19 "2018-03-08T23:22:02Z")
I’m not sure how using a mason jar would change the outcome from using a bag. ---
**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\ **Post date:** [March 9, 2018, 1:58am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/20 "2018-03-09T01:58:19Z")
Sauces being liquid is an issue with many vacuum sealer models. This is one aspect among those making them “problematic” as you pointed out. Using mason jars removes this particular concern is all I was saying. I find when doing anything liquid it simply removes one worry. [Next page](https://community.anovaculinary.com/t/spaghetti-sauce/13210.md?page=2)