Simple Bolognaise for singletons/twosomes, prepped ahead...
 |
| Quick & easy bolognaise with the help of freezer friends. 'So nice after a hard day at the coal face and so easy to prepare!' |
This recipe is perfect for weeknight pasta dish when the body is screaming for protein and a vegetarian sauce and cheese just won't cut it
67 has already posted a recipe for making and freezing an easy rich, savoury Italian Marina Sauce.
But pre-cooking mince or meatballs and freezing them is also a 'thing' in chefs' kitchens.
TV chef Tom Kerridge swears by his method of pre-roasting mince until it is golden & crisp, then adding it to sauces (fresh & defrosted) when needed.
67 tested it on a 500g/17oz package of 20%-fat beef mince from Waitrose. The edges of Kerridge's mince were too crisp for 67's liking and appeared to defeat the purpose of being quickly incorporated into a sauce.
Two other 67goingon50 methods were more successful:
