||You will need to cook the mince in 2 batches. To start the sauce, heat a pan until moderately hot and add a batch of mince, being careful not to crowd the pan. Crumble the mince over the base of the pan rather than adding it in one clump.
||As the mince cooks, break up lumps with a fork. Let this first side of the mince sear lightly before using a fork to break up the larger pieces. As it cooks, tilt the pan slightly and spoon away the liquid this helps brown the mince. Using a moderately high heat will also help any water to evaporate.
||The bolognaise sauce can be made up to 2 days in advance. It can be frozen for 3 months, thaw it overnight in the refrigerator.