Vegetarian bolognese sauce

Vegetarian bolognese sauce
Ingredients
250 g fine soya mince or soya granules
4 onions
2 carrots
2 celery stalks
2 cloves garlic
A litre of puréed tomatoes
500 g peeled and chopped tomatoes
500 ml vegetable or meat stock
4 tbsp. olive oil
1 thick slice of untreated lemon
2 sprigs of thyme (or 1 tbsp. dried thyme)
1 tbsp. dried oregano
Salt & pepper
Preparation
Soak the soya granules in hot water according to the instructions on the packet and subsequently drain.
In the meantime, peel the onions, carrots and celery and dice finely. Heat the olive oil in a large pan and fry the drained soya granules with the onions. Crush the garlic cloves in a garlic press and add to the mixture with the diced celery and carrot and stew briefly. Deglaze with 250 ml stock, bring to the boil and stir well. Then add the tomatoes and the remaining stock. Finally, season with thyme, oregano, lemons, salt and pepper and simmer over a low heat for approx. 15 minutes.

Now the preserving (the real nitty-gritty!) can begin:
Place jars and matching lids in the desired sizes in a water bath and boil gently for 5 minutes to sterilise. Remove the jars using a pair of tongs and drain and dry on a clean dishcloth upside down.
Pour the bolognese sauce into the jars with a filling funnel. Ensure you leave around 3 cm of space between the sauce and the rim of the jar. Make sure that the glass rims do not become greasy. Seal the jars with lid, preserving ring and spring clips.
Place the jars in the preserving boiler and fill with enough water that the jars are 3/4 immersed (the jars can also be stacked - it is possible to immerse them completely). Heat the water to 100 °C. When this temperature is reached, preserve the sauce for 90 minutes.
Remove the jars from the preserving boiler, place on a dishcloth and leave to cool completely. Then remove the spring clips and do a “lid test”: Pick the jar up by the lid - and if it remains tightly shut, the jar is hermetically sealed.
Before eating, do another “lid test” to ensure that the vegetables are still edible.