A ragu lends itself perfectly to being batch cooked. It’s so easy to double, triple or even quadruple the recipe and then freeze some. Freeze in various portion sizes for maximum flexibility over how you use it.  

Remember, you don’t have to get bored eating it the same way each time; serve it with different sides, turn it into a lasagne or a bake, spice it up and transform it into something new. Give your batch cooks a new lease of life!