Step 1

Place the mince, onion, garlic and herb mix into a bowl. Season. Use clean hands to mix until well combined.

Step 2

Transfer the mixture to a large Ziploc freezer bag. Lay the bag flat and gently press to flatten slightly, leaving a 6-7cm space at the open end of the bag. Use a rolling pin to roll out the mixture to a 1cm-thick rectangle, pressing the mince into the corners of the bag. Seal.

Step 3

To make bolognaise, gently press the bag to expel any remaining air. Seal, label and date. Freeze for up to 3 months. To reheat, place in the fridge for 4 hours to thaw before heating through in a saucepan over medium heat, or simply break up and heat through from frozen. Add your favourite tomato passata and season to serve.

Step 4

To make burger patties, place a chopstick or metal skewer on top of the bag in the centre. Press the chopstick down to make an indent and divide in half. Repeat to make another indentat at right angles, to create 4 even portions. Gently press the bag to push out any remaining air. Seal, label and date. Freeze for up to 3 months.

Step 5

To make meatballs, place a chopstick or metal skewer on top of the bag in the centre. Press the chopstick down to make indents and divide the mixture into 24 square portions. Gently press the bag to push out any remaining air. Seal, label and date. Freeze for up to 3 months.

Step 6

To use burger or meatball mixture, place in the fridge for 4 hours to thawTo. use individual portions, open bag and break off burger patties or meatballs. Place on a plate in the fridge to thaw. Shape into burger patties or meatballs. Cook as desired.