Big Batch Sunday Bolognese

Sunday bolognese is my love language. I put this on after the kids' activities, let it do its thing for two hours, and then we eat well for the entire week without thinking about it. Pasta, baked potatoes, on toast — it works on everything. ## Ingredients - 1 kg (2 lb) ground beef (or half beef, half pork) - 2 onions, finely diced - 3 carrots, finely diced - 3 stalks celery, finely diced - 6 cloves garlic, minced - 2 x 400g (14 oz) cans crushed tomatoes - 2 tbsp tomato paste - 1 cup red wine (or beef stock) - 1 cup whole milk - 2 bay leaves - 1 tsp dried oregano - Olive oil, salt, and pepper ## Method 1. Heat a generous glug of olive oil in your largest heavy-bottomed pot over medium heat. 2. Add the onion, carrot, and celery. Cook, stirring occasionally, for 10–12 minutes until soft and sweet. 3. Add the garlic and cook for another minute. 4. Turn the heat to high, add the meat, and cook — breaking it up — until browned all over. Season well. 5. Add the tomato paste and stir for 2 minutes. 6. Pour in the wine and let it bubble and reduce for 5 minutes. 7. Add the crushed tomatoes, bay leaves, oregano, and milk. Stir well. 8. Reduce heat to low, partially cover, and simmer for at least 1.5 hours. Stir every 20 minutes or so. 9. Taste and adjust seasoning. Remove bay leaves before serving. ## Notes The milk sounds odd but it's the trick — it mellows the acidity and makes the meat incredibly tender. Don't skip it. This keeps in the fridge for 5 days and freezes well for up to 3 months.