Bolognese sauce

Cook finely chopped onion, carrot and celery gently in oil until soft before adding the meat. Brown the meat well, then simmer the sauce slowly for at least an hour; a little milk stirred in near the end softens the tomato’s sharpness.

Once the tomatoes and browned meat are in the pan, simmer it gently, partly covered, for at least an hour, stirring now and then. Two hours gives the sauce a deeper flavour; add a splash of water if it becomes too thick.

Yes. Leave it out and use a little stock or water to loosen the browned bits from the pan; the sauce will still be flavourful if you simmer it slowly. A small splash of milk near the end is traditional in many versions.

Tagliatelle is a classic pairing: its broad ribbons hold the thick meat sauce well. Rigatoni and other ridged shapes also work; spaghetti Bolognese is popular, though the sauce clings less evenly to thin strands.

Cool it promptly, put it in a covered container and refrigerate for up to three days. Reheat only the portion you need until steaming hot throughout, or freeze it in meal-sized portions for up to three months.

Yes. Cool it, divide it into meal-sized portions and freeze in airtight containers, leaving a little room for expansion. Defrost it in the fridge and reheat until steaming hot throughout, stirring so it heats evenly.

Finely chopped mushrooms and brown lentils make a hearty meat-free version; cook the mushrooms until their released liquid has evaporated before adding tomatoes. Soya mince is another straightforward swap and takes up the sauce’s seasonings well.

No. Bolognese sauce is the topping, while Bolognese pasta includes the pasta as well, so its carbohydrate content is higher: 15 g per 100 g in Bolognese pasta versus 3.4 g in the sauce.