Big Batch Bolognese Recipe

Defrost frozen meat in the refrigerator the day before you plan to cook it. 

Heat ½ c (120 ml) of the oil in a large skillet on medium heat. 

While the oil is warming, peel and finely chop the onions and garlic. 

When the oil shimmers, add the onion and garlic and stir to coat. Cook until the onion has softened, about 5 minutes.

Add the meat to the onions in the skillet. Break the meat into crumbles and stir to combine the ingredients. Cook until the meat is browned, about 15 minutes. 

Stir in the tomato paste. Cook until the tomato paste starts to brown, about 5 minutes.

Dump the canned tomatoes with their juices into a large pot set on medium-high heat. When the mixture reaches a simmer, add the meat mixture, bay leaves, and the remaining ½ c (120 ml) of oil. 

Bring the mixture to a boil, then reduce heat to create a simmer. Partially cover the pot and cook the sauce until it is deep red, between 4 to 5 hours. Stir regularly to prevent scorching. For an extra-thick sauce, cook uncovered.