Emma Sharp, Contributor

Cottage pie - Contributed photos

From the first time I showed an interest in cooking, my mother was all over me with words of wisdom about preparing things in advance and freezing them for future meals. I would not adhere to her advice, repeatedly reminding her that "I do not use the freezer, but serve everything fresh."

One particular dish that she tends to go on about to all those willing to listen - bless her! - is minced beef in tomato sauce.

If you visit my brothers' homes and rummage through their freezers, you will find at least one large plastic container full of this concoction. It can be thrown into a lasagne or moussaka; used for stuffing chochos and peppers; topped with mashed potatoes or slices of fried plantain; mixed with spaghetti or rice; poured over a baked potato; turned into a sloppy joe on a burger bun. You name it, my mum is constantly coming up with new ideas for this versatile sauce.

I know I make fun of her, but she's on to a good thing here. This basic recipe has saved my life. Cooking an entire meal every night is exhausting, so I set aside half a day on the weekend when I'll prepare a large batch of mince and assemble it into different delights. Sometimes I just freeze the sauce itself in small portions. Everything I create out of this can be stored in the freezer for later use. And if I'm away, then it's not rocket science for my husband to deal with these dinners I leave for him.

Gosh, I am beginning to sound just like her. Somehow she has managed to mince my words, but perhaps that's a great thing.

Minced Beef in Tomato Sauce: Freezes well

1 tbsp olive oil

3 lb minced beef

Tomato sauce:

1tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

3 14.5-oz tinned tomatoes

1 6-oz tinned tomato paste

3 cloves

10 basil leaves, torn

Method

1. Start the tomato sauce - heat olive oil in a pot, add the onions and cook on a low heat until soft.

2. Add the garlic cloves and cook for two minutes.

3. Pour in the tinned tomatoes and tomato paste, rinsing out the tins and adding this water to the pot.

4. Stir in the cloves and basil leaves, bring to boil and simmer for 35-45 minutes.

5. Meanwhile, place another pot over high heat, adding 1 tbsp olive oil.

6. When the oil is very hot, add the minced beef and cook, stirring occasionally, until brown - 10 minutes.

7. When the tomato sauce is ready, remove from heat and blend in batches in an electric blender.

8. Add this to the mince and simmer for at least an hour, adding water if it starts to run dry.

9. Check seasoning and cool completely if not using immediately.

Cottage Pie

Serves two - freezes well

2 sweet potatoes, peeled and cubed

1 oz butter

6 tbsps/90ml cow's milk

3 ladles full of minced meat in tomato sauce

Method

1. Place the sweet potatoes in a pot, cover with water, bring to the boil and cook for 20 minutes, until soft.

2. Drain the potatoes and return to the pot with the butter and milk.

3. Mash the potatoes with a potato masher, stirring in the butter and milk as you do so.

4. Season with salt.

5. Preheat the oven 400 F and bake for 20-30 minutes.

Lasagne

Serves four - freezes well

1/2 packet of lasagne pasta

4 oz mozzarella cheese, sliced

2-3 oz Gouda/Parmesan/Cheddar cheese

6 ladles full of minced meat in tomato sauce

Béchamel sauce

2 oz butter

2 oz flour

1/2 pint cow's milk

Salt and pepper

1. Make the béchamel sauce by melting the butter in a pot, stir in the flour and cook for 1 minute.

2. Slowly add all the milk, whisking as you do.

3. Turn the heat down and cook for a couple of minutes, adding more milk or water if it's getting too thick.

4. Season with salt and pepper.

5. Layer the meat sauce, lasagne sheets, béchamel sauce and cheeses, in that order, in a deep baking dish.

6. Preheat the oven to 400F and bake for 45 minutes.

Lasagne just before it goes into the oven.

Spaghetti Bolognese - topped with cheese

Minced beef in tomato sauce

Spaghetti Bolognese without cheese