Big-batch Bolognese

Prep:   25 mins                                         Method:  Easy

Cook:  1 hr 30 mins                                 Serves: 12

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Big-batch Bolognese

Ingredients

• 4 tbsp olive oil
• 6 smoked bacon rashers, chopped
• 4 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 8 garlic cloves, crushed
• 2 tbsp dried mixed herbs
• 2 bay leaves
• 500g mushrooms, sliced
• 1½ kg lean minced beef (or use half beef, half pork mince)
• 6 x 400g cans chopped tomatoes
• 6 tbsp tomato purée
• large glass red wine (optional)
• 4 tbsp red wine vinegar
• 1 tbsp sugar
• parmesan, to serve

Method

1. Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
2. Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and Parmesan.

Additional info: Easily halved.

Freezer biscuits

Prep:   15 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: makes 30 biscuits

Everyone needs a treat now and again, and these biscuits are packed with oats, which takes away some of the guilt

Freezer biscuits

Ingredients

• 200g pack butter, softened
• 200g soft brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 140g oats

Your choice of flavours

• 50g chopped nuts such as pecans, hazelnuts or almonds
• 50g desiccated coconut
• 50g raisins, or mixed fruit

Method

1. When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add – any or all of the flavours are delicious – and stir through.
2. Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You’ll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
3. To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

Additional info: Frezable, Easily doubled / halved.