Big brain lol 😆...thanks man 👌

Lol why you want some random recipe he didnt even say norhing to make.it sound special lol.goofy

My recipe is super basic it just sautéed garlic in extra virgin olive oil then once cook not brown add San Mantzano tomatoes and let simmer for a few hours. If you have a rind of parmigiana you can add that to simmer for 30 minutes but it’s not necessary. Once stored you can always add the meat and everything later and re summer it to let the meat flavors meld together. It make it easier for long term storage to not cook with meat because of my religion we have meatless days and it takes all the guess work out of “was this cooked with meat.”

I do have a plastic bag holder now. This video was really rough and early days. The price on chamber vacuums have come down significantly these days so it’s definitely the cheaper option. I don’t even think they make nozzle type vacuum sealers anymore.

It’s called a food shield, but if you search nozzle vacuum sealer it should pop up, there are a few different brands

It is if you thaw it in the fridge. Never thaw food at room temperature.