Everyone can make a Bolognese, right? Um, well... Yes, but only if you're prepared to do it right. Which takes time, patience and care, to bring out the sweetness of the soffritto vegetables and to allow the meat, red wine and tomatoes to cook out together until the flavours have melded into one happy, harmonious whole. 

We start by cooking down onions, carrots, celery and garlic until soft and sweet before adding the meat - pork and veal mince is traditional. We add a splash of red wine and diced tomatoes, along with herbs like thyme and bay leaves, and simmer for hours until thick and rich but gentle, rather than brash and tomato-y.

Pork and veal mince, crushed tomato, red wine, tomato paste, garlic, onion, celery, carrot, thyme, bay leaves, salt, olive oil.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Defrost before reheating. 

Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

Defrost information:  Defrost overnight in the fridge.  For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within to hours of beginning the defrosting process.  Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.