Canning recipe
Hearty Beef and Mushroom Ragu
A robust tomato sauce with browned ground beef and mushrooms. Just heat it up, spoon it over freshly cooked pasta or potatoes, and dinner is served.
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 ground beef
15 g fresh garlic
120 ml finely diced 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 ground beef
15 g fresh garlic
120 ml finely diced 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
Preparation
1. Wash the tomatoes, blanch briefly, peel, and remove the seeds. Simmer uncovered in a large pot for 20 minutes, then run them through a food mill.
2. Brown the ground beef thoroughly. Add the garlic, onion, celery, and sliced mushrooms and cook until soft.
3. Combine the meat and vegetables with the tomato purée. Bring to a boil with the remaining ingredients and simmer uncovered until the sauce is ready to serve. Do not add cream, starch, or pasta.
4. Ladle the hot ragu into hot jars holding up to about 475 ml, leaving 2.5 cm of headspace; wipe the rims and seal.
5. Process for 60 minutes in a proper pressure canner. Up to about 2400 m elevation, use the conservative setting of 15 psi for a weighted gauge or 14 psi for a dial gauge. Let the pressure return completely to zero naturally.
6. Cool jars undisturbed for 12–24 hours and check the lid seals. Reheat thoroughly before serving.
2. Brown the ground beef thoroughly. Add the garlic, onion, celery, and sliced mushrooms and cook until soft.
3. Combine the meat and vegetables with the tomato purée. Bring to a boil with the remaining ingredients and simmer uncovered until the sauce is ready to serve. Do not add cream, starch, or pasta.
4. Ladle the hot ragu into hot jars holding up to about 475 ml, leaving 2.5 cm of headspace; wipe the rims and seal.
5. Process for 60 minutes in a proper pressure canner. Up to about 2400 m elevation, use the conservative setting of 15 psi for a weighted gauge or 14 psi for a dial gauge. Let the pressure return completely to zero naturally.
6. Cool jars undisturbed for 12–24 hours and check the lid seals. Reheat thoroughly before serving.
Storage
Store tightly sealed jars in a cool, dry, dark spot. Refrigerate after opening.
Shelf life
For best quality, keep unopened for about 12 months; finish within 2 days once opened.
Safety note
Only a suitable pressure canner can safely preserve this meat sauce; never use a regular boiling-water bath.