One of my favourite types of pasta is a Bolognese – it’s rich, meaty, and oh so comforting. I love when it’s done right, which means that rather than plain noodles dropped into a bowl with a pile of sauce ladled on top, it’s tossed with just enough meaty sauce to coat and canoodle with every tube of pasta, leaving just enough behind in your plate to sop up with a piece of garlic bread. Ragu alla Bolognese originates from northern Italy where the cuisine uses a lot of meat, dairy, and favours foods that take time to prepare. This meat sauce is no exception requiring three to four loving hours to tenderize the meat and achieve the ideal consistency. As such, I don’t believe in making small batches of Bolognese sauce. Instead, use your largest non-stick pot and double the batch at least because it freezes like a charm. When you have a craving simply reheat the sauce and boil the pasta fresh – I assure you that the quality and flavour of the dish remain uncompromised. Be sure to add this one to your list of freezer staples, trust me!