Preserving recipe
Hearty Beef and Mushroom Ragù
A rich tomato ragù with browned minced beef and mushrooms. Warm it through, add freshly cooked pasta or potatoes, and a splendid meal is ready.
Preparation
60 min.
60 min.
Cooking time
140 min.
140 min.
Servings
12
12
Jars
5
5
Difficulty
Medium
Medium
Ingredients
6800 g ripe tomatoes
570 g minced beef
15 g fresh garlic
120 ml finely chopped onion
120 ml finely chopped celery
225 g fresh button mushrooms
11 ml salt
15 ml dried oregano
30 ml finely chopped parsley
5 ml black pepper
30 ml brown sugar
570 g minced beef
15 g fresh garlic
120 ml finely chopped onion
120 ml finely chopped celery
225 g fresh button mushrooms
11 ml salt
15 ml dried oregano
30 ml finely chopped parsley
5 ml black pepper
30 ml brown sugar
Method
1. Wash the tomatoes, blanch briefly, peel and remove the seeds. Boil uncovered in a large saucepan for 20 minutes, then pass through a food mill.
2. Brown the minced beef well. Add the garlic, onion, celery and sliced mushrooms, then cook until tender.
3. Add the meat and vegetables to the tomato purée. Bring to the boil with the remaining ingredients and simmer uncovered until you have a sauce ready to serve. Do not add cream, starch or pasta.
4. Fill hot jars of up to roughly 475 ml with the hot ragù, leaving 2.5 cm headspace; clean the rims and seal.
5. Process for 60 minutes in a suitable pressure canner. Up to approximately 2400 m elevation, use a conservative setting of 15 psi with a weighted gauge or 14 psi with a dial gauge. Allow the pressure to fall completely by itself afterwards.
6. Leave the jars undisturbed to cool for 12–24 hours, then check their seals. Heat thoroughly before eating.
2. Brown the minced beef well. Add the garlic, onion, celery and sliced mushrooms, then cook until tender.
3. Add the meat and vegetables to the tomato purée. Bring to the boil with the remaining ingredients and simmer uncovered until you have a sauce ready to serve. Do not add cream, starch or pasta.
4. Fill hot jars of up to roughly 475 ml with the hot ragù, leaving 2.5 cm headspace; clean the rims and seal.
5. Process for 60 minutes in a suitable pressure canner. Up to approximately 2400 m elevation, use a conservative setting of 15 psi with a weighted gauge or 14 psi with a dial gauge. Allow the pressure to fall completely by itself afterwards.
6. Leave the jars undisturbed to cool for 12–24 hours, then check their seals. Heat thoroughly before eating.
Storage
Keep tightly sealed jars in a cool, dry, dark place. Refrigerate after opening.
Shelf life
For best quality, store unopened for about 12 months; once opened, use within 2 days.
Safety note
Preserve this meat-based ragù only in a suitable pressure canner, never in a normal boiling-water bath.