Meat Sauce

If you want a truly meaty pasta sauce for home canning, this recipe from Bernardin is it. Requires pressure canning.

Course Main Course
Cuisine Italian
Keyword Beef, Pasta Sauce, Tomatoes
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Yield 3 x 1 litre (quart) jars
Calories 491 kcal


Metric - US Customary


  1. Brown the ground meat in batches in a frying pan. Drain excess fat off each batch, and add to a large pot about 8 litres (quarts) in size.
  2. Wash, peel, and coarsely chop the onion. Add to pot.
  3. Wash, stem, seed, and coarsely chop the green pepper. Add to pot.
  4. Cook stirring frequently until the veg soften a bit.
  5. Add tomatoes including juice.
  6. Add all remaining ingredients.
  7. Stir, bring to a boil, then lower to a simmer.
  8. Let simmer until mixture thickens a bit.
  9. Ladle hot sauce into heated jars, either half-litre (pint) OR litre (quart).
  10. Leave 3 cm (1 inch) headspace.
  11. Debubble; adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. 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.)
  15. Processing time: half-litre (US pint) jars for 60 minutes OR 1 litre (US quart) jars for 75 minutes.