Shelf stable pasta bolognaise

My version of pasta bolognaise, made with shelf stable items and mince from the freezer.

I buy my mince from the butcher, i like to get there extra lean or steak mince, i watch them grind it, yes it comes at a price but that to me is an acceptable price, especially when he does bulk dicount over 5 lb!!  

So i hear you ask how do i go through that much meat?  Simple answer is i batch cook about a weeks worth of meals and just freeze the rest in lb bags.

When i batch cook i have tried to do 30 meals ideas - i dont have a big enough fridge for that much meat and i would need a dishwasher ( JM goes on strike if he hears the words " i'm going to do some baking" .

So instead i put together some pies, a few lots of mince for cottage pies and then double the amount i cook.  Tonight for tea is bolognaise ! And yes this is one of the meals i double and freeze.

For 1 batch ( serves 2 adults, and 3 kids, with leftovers)

Low fat cooking spray/ 1tbsp oil

454g or 1 lb mince beef

1 tbsp soy sauce

1 tbsp worchestershire sauce

Approx 2 tbsp tomao purree

1 tsp onion powder

1 tsp garlic powder

1 tin chopped tomatos 

1 tin carrots, mushrooms, peas or veg of your choice ( my kids arent great at eating anything that is good for them so i tend to put it in foods they enjoy or i mash the carrots down and it doesn't even notice).

1 tsp dried mixed herbs

Over a medium, high heat.  Fry the mince until browned, if necessary strain the fat from the pan with a seive over a bowl ( leave to solidify and scrap into food waste bin- do jot dispose of down sink! You will block the drain).

Add worchestershire and soy sauce. Stir well

Add tomato puree, garlic powder and onion powder.  Mix well and when all meat has a reddish tinge the powders should me dispersed.

Add tomatos, veg and herbs, reduce the heat and simmer while pasta cooks according to the packet instructions.

Serve and i hope you enjoy as much as we do!