Spaghetti sauce is currently in progress.
For dinner tonight, and for many future dinners too.
Mamma mia!
Can you walk us through your process? How much do you make and how long does it store?
This had 2 1/2kg of mince as the base. Once it is cooked through it is put in the jars, and they are processed in the pressure canner - it is brought up to 10lb pressure and held there for an hour (the times vary a bit depending on what you are preserving and how large the bottles are).
As long as the jars remain sealed they are safe to eat pretty much indefinitely, although quality does decline over time. Meat based products like this last really well and don’t change noticibly for years, but vegetables don’t hold up as well, generally 1-2 years before they are not that great to eat any more. I have found it keeps the quality of the sauce much better than freezing does.
Good ol’ spag bol and garlic bread
Do you have special pasta bowls which you strictly only use for pasta? Please say yes. I won’t judge.
Occasionally I use them for other things and when I do, I feel dirty.
As you should!
Great day for a bolognese!
Sure is 👍
Had some chicken & corn soup and a nice soft roll from Bakers Delight
Fettuccini bolognese with a caeser(ish) salad (a supermarket kit with a few additions)
Butterflied chicken with steamed carrot, beans and broccoli…
Basic, yet, yum enough to keep a couple kids happy.
