Processing: Pressure Canner 75 minutes (pints), 90 minutes (quarts)
Storage: 12 months+
Yield: 15 cups
2 tablespoons olive oil
2 cups diced onion
2 tablespoons minced garlic
2/3 cup tomato paste
1kg (2.2lbs) lean mince (ground beef)
2 x 800g tins of diced tomatoes (pressure canned or store bought)
3 cups water
2 cups diced carrot
2 cups diced celery
2 tablespoons dried oregano (or 1/2 cup chopped fresh)
Salt (to taste)
Pepper (to taste)
  1. Over medium-high heat, sauté the onion, garlic and oil for 1-2 minutes.
  2. Stir tomato paste in and sauté for 1 minute. Add mince and cook until browned on all sides.
  3. Add tomatoes and water then stir well. Add carrot, celery and oregano. Bring to a boil. Simmer for 30-60 minutes or until thickened to your liking. Season with salt and pepper to taste.
  4. Prepare jars by covering in water and boiling for 10 minutes.
  5. While you are making the sauce, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
  6. Immediately spoon the hot bolognaise into the hot jars, leaving 1 inch (2.5cm) headspace. 
  7. Remove bubbles, wipe rims and seal.
  8. Pressure canner processing. Your pressure canner needs 2 inches (5cm) of boiling water in the bottom before adding the jars. Then place each filled jar into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge, increase for altitude if required). Once pressure is reached, start your timer for 75mins (pints) or 90mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
  9. Next day check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
  10. Re-heat jar contents upon opening until very hot and store leftovers in the refrigerator.
A family favourite: pressure canned bolognaise served on roasted sweet potato with guacamole and homemade sour cream!

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