Spaghetti bolognese
The ultimate family favourite, spaghetti Bolognese is something I serve probably once a week. It is the perfect quick weekday meal and freezes brilliantly. Get batching and fill that freezer.
Nutrition (per serving)
Ingredients
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Frozen pre-chopped onions2 cups (230 g)
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Chopped frozen garlic1 tsp
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Minced beef500 g
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Grated carrot2 cups (140 g)
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Frozen sliced mushrooms2 cups (140 g)
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Chopped Tomatoes2 cans
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Passata1 carton
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Tomato Puree2 tablespoon
Method
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Add some oil to a large pan.
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Add the onions and garlic, fry over a medium heat until softened.
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Add the beef, carrots and mushrooms cook until all beef is browned.
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Drain any excess fat out of pan into another dish.
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Add the chopped tomatoes, passata, tomato puree and oregano to the pan.
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Leave to cook for 15 minutes.
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Mix everything together and leave to cool.
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Ready Freezer
Divide the mixture into sealable zip lock bags – 1 cup per person.
Once cool label the bag and flatten ready for the freezer. -
Ready to Eat
You can cook this from frozen (although best defrosted overnight).
Heat in a saucepan over medium to low heat or microwave until piping hot.
Serve with spaghetti and a side salad.
Hello, well I have just made my 1st recipe from your page. I am my own so I started with a favourite of mine the Bolognese. So it’s “1 for tonight and 3 for the freezer” for me. Mind you it looks like it might be more than 3 for the freezer as the amount in the pot is huge!!! Tastes delicious and not sweet like the shop bought jars.
I am loving your recipes. I made 6 x 2 portions. I tweaked the recipe and added some chilli flakes and an oxo cube. This is the first time I’ve ever made bolognese from scratch and it was delicious. Thank you.
Brilliant, well done Heather!
Hi, How long do these roughly last in the freezer?
I would recommend 3 -6 months x