Big-batch bolognese for the freezer

A slow-simmered family bolognese made in a double batch: spaghetti tonight and two or three boxes in the freezer for jacket potatoes, lasagne or a quick pasta night.

Ingredients

• 30 ml Olive oil
• 2 Onions, finely chopped
• 250 g Carrots, finely chopped
• 0.3 Celery, 3 sticks, finely chopped
• 0.4 Garlic, crushed
• 1000 g Beef mince
• 60 g Tomato purée
• 1200 g Chopped tomatoes, 3 tins
• 500 g Passata
• 3 g Dried oregano
• 0.5 g Bay leaves
• 5 g Salt
• 2 g Black pepper
• 400 g Spaghetti
• 40 g Parmesan, grated

Method

1. Heat the oil in your biggest pan and cook the onions, carrots and celery gently for 10 minutes until soft and sweet.
2. Meanwhile, brown the mince in a large frying pan in two batches, about 8 minutes, breaking it up as it cooks. Spoon off excess fat.
3. Stir the garlic and tomato purée into the veg for a minute, then add the tomatoes, passata, oregano, bay, salt, pepper and 300ml water. Stir in the browned mince.
4. Simmer gently with the lid half on for 1 hour, stirring now and then, until rich and thick.
5. Cook the spaghetti following the packet, about 10 minutes, and drain.
6. Spoon out about half the sauce to cool for the freezer. Toss the rest with the spaghetti and serve with Parmesan.