Meat sauce

The name covers sauces made with meat or meat juices, rather than one fixed recipe. Some are tomato-based and served with pasta; others are made from browned meat, stock and pan juices to serve with a roast.

Mix cornflour with a little cold water until smooth, then whisk it into gently simmering sauce a little at a time. Simmer for a minute or two after each addition so the sauce thickens and the starchy taste cooks out.

Take the pan off the heat and let the fat rise to the surface, then spoon it off. For a sauce made with mince, draining excess fat after browning the meat helps too.

Tomato-based meat sauce is a familiar partner for pasta, while a rich sauce made from meat juices works well with roast meat, mashed potatoes or Yorkshire pudding. Serve it hot so it coats the food rather than pooling on the plate.

Bolognese is a particular slow-cooked meat sauce, usually made with minced meat, tomato and aromatic vegetables, and served with pasta. Meat sauce is a broader name and can also mean a gravy-like sauce made from meat juices.

Cool it promptly, refrigerate it in a covered container and use it within three to four days. Freeze in meal-sized portions for up to three months for best quality, then reheat until steaming hot throughout.