Sauce Bolognese for canning
The real sauce Bolognese from Bologna, without red wine and without laurel, just authentic. Time consuming to cook, but it is always worth it. If you boil down the sauce Bolognese and prepare several portions, you have every time in 15 min an insane pasta. In this recipe a more exquisite version with veal. You have to treat yourself to it. Simply fantastic! The cooking times are adjusted to the amount of the recipe.
Prepare the soffritto
Cooking pot (Vol L = minimum cooking pot volume in liters)
vol l (Volume liters)
Butter (unsalted)
g (gram)
Olive oil
tb (tablespoon)
Peel the vegetables, cut carrots and celery into about 5 mm | ¼ in large cubes, finely chop onions and cut garlic into thin slices. Instead of celery, I use the same amount of celeriac. Put the butter in a large cooking pot with the oil and let it melt. Add the vegetables, mix well with the butter and cook slowly on low heat 2/9. Depending on the quantity, this process will take 1 to 2 hours. The vegetables should not fry or take on color, they should be cooked until the carrots become soft. Stir the vegetables from time to time.
Prepare cans of tomatoes
Canned tomatoes (peeled and in one piece)
g (gram)
Water
ml (milliliter)
Open cans, remove any remaining tomato skin, remove stalk, then set tomatoes roughly chopped with tomato juice aside in bowl. Rinse each can with a little water and empty the rinsed water to the tomatoes. I generally do not buy cans of tomatoes that are already chopped, so that you can completely remove the stalk and any leftover tomato skin.
Prepare the veal mince
veal mince (from veal starter/veal stew)
g (gram)
White wine
ml (milliliter)
Salt
g (gram)
Have the butcher coarsely mince (put through a meat grinder) the veal with the largest perforated disc (about 5 mm | ¼ in). Ground beef can also be used as a cheaper and easier option. Put the minced meat into a hot coated frying pan without adding oil or frying butter, salt it and fry it hot (heat level 9/9) until no more meat juice comes out and it has evaporated completely. Deglaze with white wine, then add the milk and bring to the boil briefly and set aside. Depending on the quantity, fry the minced meat in different batches so that only the bottom of the frying pan is covered with meat.
Prepare the Bolognese sauce
Chicken stock (unsalted, homemade)
ml (milliliter)
Tomato paste (Tomato purée)
g (gram)
Chili pepper (red)
pc (piece)
Pepper (freshly grounded)
g (gram)
Sugar
g (gram)
When the soffritto is cooked, in a corner of the cooking pot, put the tomato puree directly on the bottom of the pot and sauté briefly, then add the prepared canned tomatoes, the sautéed minced meat together with the chicken stock and mix well. Add the chili peppers finely chopped. To reduce the hotness of the chili pepper, you can remove the seeds of the chili pepper. Bring everything to a boil and then simmer for 2 h on low heat setting 2/9. Stir the sauce from time to time and make sure nothing burns on the bottom of the pot. At the end of the cooking time, season with salt, pepper and sugar.
Canning, storage and shelf life
Weck tumble jar (850 ml | 28.7 oz volume)
pc (piece)
Preserving rubber rings (94 x 108)
pc (piece)
Weck clamps
pc (piece)
Sterilize the canning jars, lids, rubber rings and filling funnel in a steamer at 100° C | 210° F or in boiling water for 10 min and allow to dry inverted on a clean kitchen towel. After sterilization, do not touch the inside of the canning jar and lid or the rubber ring with your fingers. A pair of PVC-coated frying tweezers will help (they must be sterile, too, of course).
Using a sterile funnel with a large opening (such as a jam funnel), pour the sauce into the sterile, dried canning jars. Fill the jars to a maximum of 1.5 cm | 0.6 in below the rim of the jar. Make sure that the rim of the canning jar remains clean and dry. Fit the lid with the rubber ring and close the canning jar with the lid and 3 clamps.
Boil down in a steamer or canning jar at 100° C | 210° F for 60 min. Let the preserving jars cool down in the steamer after boiling down. Then, to be on the safe side, repeat the canning process within 12 h to 24 h at 100° C | 210° F for 60 min. Do not remove the clamps until the jars have cooled down. For each canning jar, check that a vacuum has been established and that the lid and rubber ring have a firm grip. The canning time refers to canning jars with a volume of up to 850 ml. If larger canning jars are used, the canning time increases by 15 min per 500 ml. Label the canning jars with recipe name and filling date.
It can be kept for at least 6 months, provided that the preserving is done correctly and the jars are stored in a cool and dark place (e.g. cellar).