• 500 g sausage
  • 1 litre tomato sauce
  • 1/2 cup red wine
  • 2 carrots
  • 1 celery
  • 1/2 onion
  • some bay leaves
  • salt and pepper to taste


On a board, thinly chop the carrots with celery and onion and sauté the mixing with a little bit of olive oil in a preheated saucepan.
Break up and add the sausage and the bay leaves and the pour half glass of red wine into the saucepan.
Now add the tomato sauce, cover the saucepan and continue cooking over low heat for 45 minutes.

A few minutes before the end of cooking time, start the pre-cooling function on your LIFE blast chiller.
Once the sauce is ready, divide it into single-serving moulds, place them in your blast chiller and start the deep freezing process. Depending on the size of the moulds, choose the Core Probe or Timer function – Soups and Sauces – Sauce.

After the deep freezing step, remove the medallions you have created from their moulds and store them in freezer bags or airtight containers, which should be clearly labelled with the date of production and the type of sauce used.