This is a ready to “heat and eat” pure bolognese-style spaghetti sauce, with ground meat in it.
This recipe requires a pressure canner. If you don’t have one, make instead a pasta sauce for canning in a boiling water canner, and fry up ground meat to add at the time of serving.
There ends up being so little meat in this sauce, it’s like you stood across the street and threw it in.
This is actually a with-meat version of a meatless USDA Spaghetti Sauce whose processing time is two-thirds less. (For pints, 20 minutes for meatless versus 60 minutes for this one.)
For our money, this version with meat may not be worth the extra time.
You may wish to consider instead canning the meatless version, and canning pints of ground meat separately, then combine for serving.
Or, if you really have your heart set on a one-jar solution, look at this Meat Sauce recipe . It has over 3/4 lb (350 g) of meat in it per pint (half-litre) jar, and you can make it out of season: it uses canned tomatoes.
Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Pressure canning only
Yield: 9 x half-litre (US pint) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Half-litres (pints) 60 minutes; litres (quarts) 70 minutes
Yield: 9 x half-litre (1 US pint) jars
Serving size: 125 ml (1/2 cup / 4 oz)
Fat: 2.6 g
- 14 kg tomatoes (30 lbs)
- 1 kg ground beef or sausage (2-1/2 lbs)
- 175 g onion, finely chopped (1 cup / 6 oz)
- 5 cloves garlic, minced
- 150 g chopped celery or green peppers (1 cup / 5 oz)
- 500 g fresh mushrooms, sliced (1 lb / optional)
- 2 tablespoons dried oregano
- 1½ tablespoons salt OR salt sub
- 2 tablespoons dried marjoram (optional)
- 4 teaspoons dried parsley
- 100 g brown sugar (1/2 cup loosely packed / 3 oz) OR 1 teaspoon liquid stevia
- 2 teaspoons ground black pepper
- Hull and peel the tomatoes.
- Remove cores and quarter tomatoes.
- Add to large pot.
- Boil 20 minutes, uncovered, then press through sieve or food mill.
- Spray a large skill lightly with cooking spray. Add ground beef, let cook 3 to 5 minutes till it starts releasing juices.
- Add the onion, green pepper, and mushrooms (optional). Let cook, stirring frequently, until onion is translucent and the mushroom slices have shrunk. Add to the tomatoes.
- Add the seasoning from the oregano down to the black pepper.
- Bring to a boil, then lower to a simmer and let simmer uncovered until reduced by half. This will take 2 to 3 hours, so you may want to do this at off-peak rates if they apply where you live.
- Adjust seasoning to taste.
- Ladle into either half-litre (1 US pint) OR 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Wipe jar rims.
- Put lids on.
- Put in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
- Processing time: Half-litres (pints) 60 minutes; litres (quarts) 70 minutes
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/2 litre (1 US pint)||60 mins||10 lbs||15 lb|
|1 litre (1 US quart)||70 mins||10 lbs||15 lb|
How to peel tomatoes.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
More information about canning tomatoes in general.
- Yes, you must peel the tomatoes. The processing time was developed based on the assumption that you reduced the bacterial load by peeling the tomatoes.
- The USDA warns not to increase the amount of onion, pepper and mushroom. However, at time of use, when you open a jar of this spaghetti sauce, you may adjust it however you need to for the exact dish you are making. For instance, you could stir in a jar of drained, home-canned mushrooms or peppers .
- Instead of green pepper, you can use 125 g (1 cup / 4 oz ) of finely chopped celery. But you can’t use both, owing to the warning above about increasing vegetables.
- To save work on sauce day, you could do the ground meat and veggie part the day before, and refrigerate overnight.
- Instead of 4 teaspoons of dried parsley, you can use 4 tablespoons of fresh, minced.
- Instead of 14 kg of fresh tomatoes, you could start with 12 litres of canned (either store or home canned), crushed tomatoes.1 If you feel it is too “dry” you could add another can.
- Acceptable safe ways to adjust flavouring at the end would include adding onion powder, garlic powder, salt or salt sub, black pepper, chile flakes, stevia, more brown sugar, oregano, marjoram, parsley, etc.
- The book “So Easy to Preserve” lists different kinds of meats that can be used: beef, sausage, venison or ground turkey. You can use all of one meat, or combinations
Spaghetti Sauce with Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 3-14.
Spaghetti Sauce with Meat. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 69.
Spaghetti Sauce with Meat. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 406.
- Swapped fresh parsley for dried;
- Added marjoram suggestion;
- Reduced oil from 4 tablespoons to 2 tablespoons to reduce Weight Watcher points;
Nutrition calculated using extra-lean ground beef.
Per 125 ml (1/2 cup / 4 oz):
- 137 calories, 333 mg sodium
Sugar and salt-free version
Per 125 ml (1/2 cup / 4 oz):
- 129 calories, 42 mg sodium
- Weight Watchers PointsPlus®: 3 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
This follows USDA guideline of 1.25 kg tomatoes per litre crushed / 2.75 lbs per quart. Suggestion for canned comes from: Lewis, Sarah. Canning Soups and Sauces. UAF Cooperative Extension, Juneau District. Family and Community Development Faculty. November, 2014. Page 4. ↩