*chuckles*
It’s honestly quite simple. These are the quantities I used, so it does make quite a large amount. but it does freeze well too.
For the bolognaise sauce:
1kg Mince
2 large onions
200g jar tomato paste
4 small tins Diced tomato
2 Tablespoons Minced Garlic
1 Tablespoon Italian herbs
Salt and pepper
Sugar
Finely diced the onion, sauté in the pot with a little olive oil.
Add the mince, Garlic and herbs, cook it until it browns slightly. Constantly stiring it to break up the mince.
Add in the tomato paste and lower the heat to a low simmer.
Add in the tins of tomato, letting it come back to a simmer again, then cover and cook gently for 4-5 hours over a very low heat, stiring regularly (be careful to not let it burn)
Add in the salt, pepper and sugar to taste.
I generally prepare this a day or two in advance.
The other sauce is a bechamel.
250g butter
250g Plain Flour
2L milk
500g cheddar cheese
Salt and pepper
Melt the butter in the pot, then add in the flour.
Stir continuously over the heat for about two minutes. Making sure it’s mixed together well.
Add in about 1/3 of the milk and slowly stir it in until it becomes smooth and has started to bubble.
repeat this twice more with the next 2/3rds of the milk (if you have a stick blender or the like, you can actually use that to cheat on these steps)
Add in the cheese, then the salt and pepper to taste.
If it’s too thick, you can thin it out with some water or more milk.