As with the chicken base, this easy mince base can be divided into three batches for freezing. We recommend using beef mince with 10% fat. This, plus a few veggies, passata and milk creates a life-saving recipe for hectic days. Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 large celery stick, finely sliced 1 large carrot, finely chopped 1.5kg beef mince, 10% fat 3 tbsp tomato & vegetable purée 600ml passata 150ml milk Method: Heat 1 tbsp oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind. Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and ...