Silvana gets organised for the week ahead by making a double batch of this rich meat sauce

We’re starting to get some routine back in our lives as we move into autumn so I’m getting organised for the weeks ahead. By cooking up a double batch of this classic ragù on a Sunday, I know I’ve got the basis for all kinds of hearty midweek meals on standby. 

This versatile meat sauce can be frozen in portions then used to make chilli, lasagne, cottage pie or a pasta bake. I like to serve it simply with gnocchi and a generous grating of Parmesan or you could try it as a topping for a crisp-skinned jacket potato. Knowing how to make a proper ragù is an #importantlifelesson so I’m teaching this recipe to my son Fabio who’s starting college in September. 

Until 22 September, the streaky bacon and beef mince are half price so I can restock the freezer for less. Look out for more of our Great Autumn Savings

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