Prep and cook vegetable and meat mixture. Transfer to slow cooker. Let cool for 1 hour. Cover slow cooker insert with plastic wrap and refrigerate overnight. Remove insert from refrigerator and place in slow cooker. Add passata, salt and spices. Cover and cook on low for 8 hours.
Once sauce is cooked, transfer to a large metal bowl. Follow the same cooling directions above, filling the kitchen sink with water and ice so that water goes halfway up the side of the bowl. Let cool, stirring often, for 10 min. Divide sauce among 3 large zip-top bags. Seal, removing as much air from the bag as possible. Lay flat on a small baking sheet and freeze. Remove baking sheet and store bags in freezer up to 1 month. To thaw, defrost one portion in refrigerator overnight before using. Reheat in a medium saucepan over medium-high, stirring often, about 8 minutes.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.