Bolognese sauce

Don't feel like cooking this evening? How about preparing some delicious pasta in no time at all? Yes, but to make it really tasty, top it with a homemade Bolognese sauce that you've prepared and kept in your cupboards.

Sauce bolognaise en conserve
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Preparation time:
30 min
Heat treatment time:
Community rating:


Number of persons: 4
  • 2 large onions
  • 250g minced meat, 5% lean
  • 3 large carrots
  • 400ml cans of peeled tomatoes with juice (keep the juice) or 1.5 kg of fresh tomatoes
  • 1 small can of tomato concentrate
  • 3 bay leaves
  • 5 cloves
  • 3 tablespoons Herbs de Provence
  • 2 tablespoons sunflower oil
  • salt and pepper

Recommended products

We recommend: Les Bocaux Le Parfait Super > Bocal - 0,25 l (Diamètre : 70)


  1. Finely cut and chop the onions, dice the carrots.
  2. Heat the sunflower oil in a saucepan and fry the carrots and onions.
  3. When the onions are cooked translucent add the minced meat.
  4. When the meat is cooked, add the 2 cans of peeled tomatoes or fresh peeled cut up tomatoes if, then the tomato concentrate and the herbs. Finally, season with salt and pepper.
  5. Simmer over a medium heat until it reduces and thickens.


Fill the jars immediately with the sauce 2cm below the brim. Seal tightly and proceed to the sterilization: 1 hour at 100°C.

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