# 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:** 4\ **Page:** 2
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [March 9, 2018, 2:36am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/21 "2018-03-09T02:36:37Z")
That has notching to do with the problems I’m referring to. I’m more taking about the inability for water to evaporate from the product, the amount of extra prep work you have to do when making a sauce with an immersion circulator, etc. Sealing a liquid in a bag is easy enough, even with a channel vacuum sealer. ---
**Author:** ![michihenning](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/michihenning/32/1655_2.png) [@michihenning](https://community.anovaculinary.com/u/michihenning)\ **Post date:** [March 9, 2018, 3:50am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/22 "2018-03-09T03:50:24Z")
Or you could just use a normal pot to cook the sauce in. That seems to have worked pretty well for the past several thousand years… ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [March 9, 2018, 4:14am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/23 "2018-03-09T04:14:40Z")
Which is exactly why I don’t cook sauces sous vide and why I do cook them in a pot, well, sauce pan. ---
**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:** [March 10, 2018, 12:28am UTC](https://community.anovaculinary.com/t/spaghetti-sauce/13210/24 "2018-03-10T00:28:53Z")
Just a reminder folks. Sous vide is not a cure all, merely another tool in the arsenal. Nothing, but nothing, can beat a traditional 8 hr, cooked in a terracotta pot, ragu. [Previous page](https://community.anovaculinary.com/t/spaghetti-sauce/13210.md?page=1)