Sunday sauce

Heat the oil in a large saucepan over a medium heat and brown the pork chops. Remove to a plate, leaving behind the oil, then brown the stewing steak. Remove the steak to the plate with the pork chops. Don’t wipe the pan clean.

Reduce the heat to medium-low and fry the carrots, celery and onions, covered, for 12-15 mins until softened. Stir in the thyme and red wine and cook for a few minutes before stirring in the passata and tomatoes. Season well.

Put the chops and beef back in the pan and cook for up to 3 hrs over a low heat, simmering gently until the meat is tender and the sauce has thickened nicely. Once cooked, break up the pork chops, removing the bones and fat. Leave to cool and freeze in batches for up to three months. To reheat, defrost fully and reheat in a pan until piping hot. Serve with pasta, rice or potatoes.