- Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned.
- Add the tomato paste, stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly.
- Add the diced tomato and passata and simmer over low heat, stirring occasionally, for 45 minutes or until sauce thickens.
- For leftovers, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight. You can also refrigerate the Bolognese in an airtight container for up to 3 days.