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- Step 1
Heat half the oil in a large frying pan over medium-high heat. Add half the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Transfer to a large heatproof bowl. Repeat with the remaining mince, reheating pan between batches.
- Step 2
Heat the remaining oil in the same pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 10 minutes or until vegetables soften. Add the mince, tomato, tomato paste, wine, bay leaves and thyme and stir until well combined. Cover and bring to a gentle simmer. Simmer, stirring occasionally, for 1 hour. Uncover and cook for a further 10 minutes or until sauce thickens slightly.
- Step 3
Remove from heat. Remove the bay leaves and thyme sprigs and discard. Taste and season with salt and pepper.
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To freeze half (for up to 3 months): Transfer half the bolognaise sauce to a bowl and set aside for 15 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 1 hour or until almost cold. Transfer to a shallow airtight container or a freezer bag. (Be sure to expel any air if using a freezer bag.) Label, date and freeze.
To thaw: Place in the fridge overnight or until thawed.