Recipe 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:
1h
Difficulty:
Community rating:

Ingredients

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: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)

Preparation

  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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Also check:
Sauce ketchup en conserve

Tomato ketchup

2 comments

bonjour,
vous indiquez un traitement thermique de 1 heure dans le bandeau en haut de page et dans le déroulé de la préparation, au point 6, vous indiquez un traitement thermique de 1heure et 30 minutes.
Quelle est la bonne durée pour un bon traitement thermique?
merci d’être moins approximatif, le sujet présente tout de même des risques.
cordialement.

bioulac

bonjour,
vous indiquez un traitement thermique de 1 heure dans le bandeau en haut de page et dans le déroulé de la préparation, au point 6, vous indiquez un traitement thermique de 1heure et 30 minutes.
Quelle est la bonne durée pour un bon traitement thermique?
merci d’être moins approximatif, le sujet présente tout de même des risques.
cordialement.

bioulac

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