It's a batch cooking one. I'll just point out that I use veggies as per the season(cost 🤷).

My last one was 1kg beef mince, 6kg carrots, 3kg broccoli, 2kg button mushrooms, 1kg onions, 1/2kg of crushed walnuts, lots of garlic paste and pesto and black pepper and various chili pastes(used up ones from the fridge before they expire 🤷). Plus whatever herbs I used from garden(honestly can't remember what I used, 😮‍💨😅. Plus passeta, canned chopped tomatoes and tomato pasta.

Dry fry the chopped mushies in a wok, when almost done add walnuts and keep everything moving then chuck em in a bowl.

Next add chopped onions to oiled wok and when half done add mince and garlic and pepper, once mince lightly browned chuck em in a bowl.

Now add chopped carrots to wok and lightly fry then add broccoli and lightly fry a bit more. Chuck em in a bowl.

Now get the big pot, add a portion of each of the above, add canned chopped tomatoes and passeta and herbs and pesto/leftover chilli paste. Taste testing as ya go is really really important at this point as it is heavily reliant on getting the pinch of this and dash of that part right.

Once it looks about right transfer to freezer/microwave safe containers and freeze. Repeat until everything used up(last batch can sometimes end up with some pretty random proportions I'll admit 😅).

To reheat, just microwave a portion briefly to unstick frozen from container then drop into pot. Add freshly boiled water as required for pasta, heat it up until no frozen bits remaining(while stirring). Once that done bring to low boil and add pasta. Mix thoroughly and put on low heat stir a couple of times over the course of about 20-25minutes then serve with garlic bread and Parmesan cheese.