Batch cooking for the freezer ensures a tasty and fuss-free meal can be prepared for the table at the last minute
Meatball bake
Serves 4
2 garlic cloves, peeled and chopped
500g beef mince
1 egg
2 tbsp breadcrumbs
2 tbsp olive oil
1 red onion, peeled and chopped
900g tomatoes, cored and chopped
250ml red wine
2 tbsp fresh basil leaves, torn
400ml vegetable stock
900g Maris Piper potatoes, peeled and thinly sliced
125g mozzarella ball, sliced
150g grated Cheddar
sea salt and black pepper
leafy salad, to serve
large oven dish
In a large mixing bowl, mix together the garlic, mince, egg and breadcrumbs, and season with sea salt and black pepper. Shape the meat into 20 balls, approximately 25g each, and place on a plate.
In a large frying pan, heat 1 tbsp of the olive oil until sizzling, then fry the meatballs for 4-5 mins, turning throughout to brown all over. Set aside on a plate.
Add the remaining oil and the onion to the frying pan. Fry the onion for 5-6 mins, then add the tomatoes. Pour in the red wine and add the basil, then bring to the boil. Add the stock, and season with the salt and pepper, then simmer on high for 10 mins.
In the meantime, place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 5 mins. Drain, then thinly slice.
Preheat the oven to 200°C/180°C fan/gas mark 6. Place half of the meatballs in the oven dish and cover with half the tomato sauce. Layer half the potato slices on top, then repeat the layers with the remaining ingredients. Top the bake with the mozzarella and grated Cheddar, and season with black pepper. Bake for 25-30 mins until golden.
Serve with the salad or divide into 4 portions and freeze. If freezing, use within three months and defrost thoroughly and heat until piping hot before serving.
Tomato sauce
Makes 2.8 litres
2kg tomatoes
2 tbsp olive oil
1 tbsp butter
4 garlic cloves, peeled and finely chopped
2 red onions, peeled and finely chopped
4 sticks of celery, trimmed and chopped
4 carrots, peeled, trimmed and chopped
125ml red wine
1 litre vegetable stock
10g fresh basil, chopped
sea salt and black pepper
700g freezable tubs
Place the tomatoes in a large bowl and cover with boiling water. Leave to stand for 10 mins. Drain the tomatoes and fill the bowl with cold water, so the tomatoes are covered. Peel the tomato skins away, then remove the cores with a small knife. Chop the tomato flesh and set aside.
In a large saucepan, heat the olive oil and butter, then add the garlic, onions, celery and carrots. Cook, stirring, for 8-10 mins until softened. Stir in the red wine and cook on a high heat for 5 m
