Big Batch Beef Bolognese

Ingredients

• 1 tbsp olive oil
• 2 onions, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 4 cloves garlic, crushed
• 600g beef mince (10% fat)
• 2 tbsp tomato purée
• 3 x 400g tins chopped tomatoes
• 1 beef stock cube, dissolved in 150ml boiling water
• 1 tsp dried oregano
• 2 bay leaves
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onions, carrots, and celery and cook for 8 minutes until softened.
2. Add the garlic and beef mince, breaking it up with a spoon, and cook for 8-10 minutes until well browned.
3. Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, stock, oregano, and bay leaves.
4. Bring to a simmer, then partially cover and cook on low heat for 35-40 minutes, stirring occasionally, until rich and thickened.
5. Remove the bay leaves and season with salt and pepper to taste.
6. Cool completely before portioning into 8 airtight containers (without pasta). Freezes well for up to 3 months — defrost overnight in the fridge and reheat until piping hot before serving with freshly cooked pasta.