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Digital Subscriptions > Delicious Magazine > September 2018 > THE BATCH-COOK RECIPE

THE BATCH-COOK RECIPE

A pot of bolognese simmering away on the stove is a joy for the senses. Serve half straight from the pot, then freeze the rest and use it later to make our smart-enough-for-friends pasta bake

The master recipe

*Lighter bolognese sauce

SERVES 8 (2 MEALS FOR 4). HANDS-ON TIME 30 MIN, SIMMERING TIME 1 HOUR 15 MIN

MAKE AHEAD

This will keep, covered, in the fridge for 3 days. Or freeze for up to 3 months (see opposite).

FOOD TEAM’S TIPS

Save time with the veg prep by using a box grater to grate the carrot and mushrooms. Substitute the beef mince for British rose veal mince if you prefer a sauce with a lighter texture.

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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.