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Mince base n Makes 3 batches n Prep 10 mins n Cook 2 hrs 45 mins

3 tbsp olive oil

1 large onion, finely

chopped

3 garlic cloves, crushed 1 large celery stick, finely

sliced

1 large carrot, finely

chopped

1.5kg beef mince (10% fat) 3 tbsp tomato & vegetable

purée

600ml passata

150ml milk

1 Heat 1 tbsp oil in a pan and fry the onion until starting to soften. Add the garlic, celery and carrot and cook until soft.

In a separate pan, heat the remaining oil and fry the mince in batches. Scoop each batch out with a slotted spoon and leave any excess oil in the pan. 2 Add the mince and tomato purée to the onion mix and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 11/2-2 hrs, then add the milk and cook for 30 mins. Divide into three batches and freeze for up to a month. Defrost fully before using.

PER SERVING 266 kcals, fat 15g, saturates 6g, carbs 6g, sugars 5g, fibre 2g, protein 27g, salt 0.4g