I make Bolognese Sauce in a big old fashioned boiler and freeze in quantities to feed 2, 4 or 6. When visitors come, it takes about 10-15 minutes to defrost in the microwave while the pasta cooks.

Ingredients:

Method:

5 large onions, finely chopped
2.5 kilograms top quality mince
6-8 tablespoons olive oil
700 grams (25 ounces) triple concentrate Tomato Paste
5 pints water
salt, pepper
10 beef stock cubes
1 heaped teaspoon dried oregano
1 heaped teaspoon dried thyme

Saute onion in heated oil until golden. Add mince. Cook very well, stirring constantly until it is well browned and crumbly. Pour off any surplus fat. Add water, tomato paste, crumbled stock cubes, salt, pepper and herbs. Bring to boil. Reduce heat to gentle simmer and cook uncovered for 1.5 hours, stirring frequently. Cool completely and freeze in small portions to suit your needs. Keeps 6 months.

When available, handfuls of fresh herbs are always preferable!