Sweat the vegetables

• Heat the olive oil in a large sauté pan over medium heat.
• Add the onion, carrot and celery and cook until softened and translucent.
• Stir in the garlic and cook until fragrant.

Brown the beef

• Add the ground beef and break it up with a spatula.
• Cook until no longer pink and lightly browned.
• Season with salt and black pepper.

Build the sauce

• Stir in the tomato paste and cook briefly.
• Pour in the tomato passata and beef stock.
• Add the dried oregano and stir everything together.

Simmer the bolognese

• Lower the heat and let the sauce simmer uncovered, stirring occasionally.
• Cook until thickened and the flavours have melded.
• Taste and adjust the salt and pepper.

Portion and freeze

• Let the bolognese cool slightly.
• Ladle into freezer trays or cubes.
• Freeze until solid, then store the cubes for quick meals.