Perfect bolognese

Method

1 Heat the oil in a large, heavy-based saucepan or a deep sauté pan over a medium to high heat. Add the bacon, vegetables and oregano. Cook, stirring occasionally, for 5min or until the bacon and vegetables have softened.

2 Add the beef and garlic. Cook for about 10min or until browned, breaking up any lumps with the back of a spoon. Add the chopped tomatoes, wine, tomato purée, milk and bay leaves. Stir well to mix,
then season with salt and pepper to taste.

3 Bring to the boil, stirring all the time, then lower the heat, cover the pan and simmer for 30min, stirring occasionally. Remove the bay leaves and taste the sauce for seasoning.

4 To make spaghetti Bolognese, cook 100g (3½oz) spaghetti per person, according to packet instructions. Drain and toss with the hot sauce. Serve with grated parmesan.

Cook's notes
■To freeze, leave to cool, then divide into serving amounts and freeze for up to 12 months. Defrost in the microwave or in the fridge overnight before using.
■For a high protein, low-fat veggie option, omit the bacon and beef, and add 2 x 350g packs of Quorn mince instead, plus 400ml (14fl oz) water or vegetable stock with the tomatoes. Freeze for up to three months.