Beef and Vegetable Bolognese for the Freezer

• 3 tbspolive oil
• 2onions, finely chopped
• 2carrots, finely chopped or grated
• 2celery sticks, finely chopped
• 200 gcourgette, coarsely grated
• 4garlic cloves, crushed
• 750gbeef mince
• 3 tbsptomato puree
• 2 tspdried oregano
• 2 x 400gtins chopped tomatoes
• 100gred lentils, rinsed
• 500mlbeef stock
• 2bay leaves, optional, removed before serving (optional)
• 100mlwhole milk
• fine salt
• black pepper
• 800 gdried spaghetti for all eight portions; cook half for four tonight
• 80 gParmesan for all eight portions, finely grated

Method

1. 1Heat the olive oil in your biggest heavy pan over a medium heat. Add the onions, carrots, celery and courgette with a teaspoon of salt and cook for 12 to 15 minutes, stirring now and then, until soft, sweet and reduced by half. Do not rush this; it is where the depth comes from.
2. 2Stir in the garlic for a minute, then turn the heat up, add the beef mince and cook for 8 to 10 minutes, breaking it up, until it has lost its pink and any liquid has boiled away and the meat starts to catch on the bottom.
3. 3Add the tomato puree and oregano and stir for 2 minutes until the puree darkens to brick red. This cooks out its raw tang.
4. 4Pour in the chopped tomatoes, lentils, stock and any optional bay leaves. Bring to a simmer, then turn the heat right down, put the lid on loosely and cook for 60 minutes, stirring every 15 minutes or so, until the lentils have dissolved into the sauce and it is thick and glossy. Add a splash of water if it catches.
5. 5Stir in the milk and cook for 5 minutes more. It sounds odd but it rounds off the acidity and makes the sauce silky. Taste and season with salt and plenty of pepper.
6. 6Remove any bay leaves. For four portions tonight, cook 400 g spaghetti for 1 minute less than the packet says. Keep a mugful of pasta water, drain and toss with half the bolognese and a splash of water. Serve with 40 g Parmesan. The remaining pasta and cheese are for the other four portions when served.
7. 7Divide the remaining sauce into shallow containers and cool within 2 hours. Freeze for up to 3 months. Defrost in the fridge, reheat until piping hot and serve with freshly cooked pasta.

Per serving

kcal

805

protein

38.6g

fibre

8.2g

carbs

95.4g

fat

29.8g