It’s back to school this week and our Food Editor Silvana is trying to get organised by batch-cooking some simple beef mince ragu to stash in the freezer.
Like lots of us, Silvana and husband Rob are both working full-time from home, and when daughter Cassia goes back to school, son Fabio is also starting college so knowing this is all portioned out and in the freezer means a home-cooked meal can be ready in minutes.
This ragu is a really versatile base for lots of different dishes – it’s brilliant over pasta or gnocchi (or even a jacket potato) but you could also try adding different flavours, such as cumin, cayenne pepper and paprika with some tinned beans for a chilli or taco filling; or, Silvana’s favourite, layered with macaroni cheese in an oven dish and baked in the oven. Tell us your favourite way in the comments!
We’ll continue to bring you recipes, ideas and tips to help you cook simple, nourishing meals to feed the family, stock up the freezer, or give someone a little treat, using great quality ingredients and seasonal produce. We’d love to hear what you’d like to see in future videos, so comment below and let us know!
2 tbsp olive oil
5 rashers smoked streaky bacon, finely chopped
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
25g pack fresh basil
2 x 400g packs Aberdeen Angus Mince
2 tbsp tomato purée
4 x 400g can chopped plum tomatoes
2 sprigs rosemary or thyme
1 tsp dried oregano
500ml water or red wine