1.5 kg minced steak
3 large onions, chopped finely
3 capsicum, chopped finely
3 cloves garlic, crushed
500 g jar tomato paste
4 large tomatoes, seeded and chopped
1 tblsp ground oregano
½ tsp white pepper
½ tsp salt
2 cups red wine
1 cup beef stock, or one beef stock cube
1 cup fresh basil, chopped
Parmesan cheese
 

I use the microwave to prepare this bulk recipe for freezing:

Place the minced steak in a large microwave-safe casserole dish. Add all the other ingredients, except the fresh basil, and mix well. Add 3 cups of boiling water and stir well. Add one more cup of boiling water and allow to settle on top of the mixture.

Cover the casserole dish and cook on High for 20 minutes. Remove from the microwave and stir the sauce. Add a little more boiling water, if required, to keep the sauce "fluid". Cook on Medium-Low for 50 minutes.

Chop the fresh basil and add to the bolognaise sauce. Cook on Medium for 5 minutes. Allow to rest for 15 minutes before serving with spaghetti and Parmesan cheese.

This recipe freezes well in meal-size, foil containers. The bolognaise sauce is quite concentrated and rich, so a little boiling water can be added when it has been defrosted. Add diced mushrooms and tomato, if desired, before serving with spaghetti boiled in salted water for 12 minutes.