directions

1. Heat two tablespoons of the oil in a large pan over a high heat. Cook the mince in three separate batches, stirring and breaking up lumps with a wooden spoon. Making sure each batch is completely browned throughout before transferring to a large bowl and moving on to the next batch.
2. Heat the oil in a very large pot over a medium-low heat. Cook the onions, carrots and celery for 15 minutes until soft and golden.
3. TIP: Grate vegetables rather than chopping them to hide them for fussy eaters.
4. Add the garlic, oregano, basil, bay leaves and mushrooms and cook for five minutes longer. Add the mince and tomato purée and stir to combine.
5. Add the tinned tomatoes, tomato passata, beef stock, balsamic vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for one hour until thick.
6. Allow the sauce to cool to room temperature before freezing.
7. To freeze, divide the mixture between 12 sealable freezer bags. Squeeze as much air out as possible before sealing.
8. TIP: Place the freezer bags flat in the freezer, allowing you to stack them.
9. Fully defrost individual portions overnight in the fridge as needed.
10. Heat in a large pot over a medium-high heat until bubbling. Serve with cooked pasta and grated Parmesan

Or try it with:

• Pasta bake
• Lasagne
• Cannelloni
• Bolognese sloppy Joes
• Stuffed peppers/courgettes
• Cottage pie
• Baked potatoes