Penne, Sous vide pork neck ragu (62.0C/36hrs), spicy Italian sausage , black garlic, basil, stewed tomatoes, bay leaf, onion, and garnished with grated Romano. #sousvide #sousvidecooking #porkneck #penne #ragu #basil #carbs #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)














