I’ve made this recipe several times. Yes, for freezing it would be fine to do just as you mentioned…wait until reheating to add the last 1/4 cup of wine and cream.

ETA - I add less oregano since a tablespoon of dried is a bit too much for me. YMMV.

Thank you! I just didnt want to end up with chunky cream. I agree, its a lot of oregano and will cut back. I also use canned tomatoes with basil rather than add fresh, just to simplify things.

I've never made bolognese, but recently went looking for recipes after seeing Alison Roman's video. I saw Ina's and Lydia's too. I wonder how much of a difference in flavor there is in an extended simmer, which is typical, or a quick version like Ina's?

This is Alison's. She says it freezes beautifully. Lydia says the same.

Looks like Houzz has me switching back and forth between the two versions of my name.Gets confusing!

“I wonder how much of a difference in flavor there is in an extended simmer, which is typical, or a quick version like Ina's?”

Judi, I think a longer simmer, if done right, concentrates flavor. Lidia’s a good source; I need to try her bolognese. It’s been awhile since I’ve made it, but this version from Marcella Hazan is very good IMO.

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

Bolognese is perfect for freezing, although I don't use a recipe and I never put cream in mine. It's one of those dishes which is actually improved by cooling and reheating.

chloebud, unfortunately, the NYT's recipe is behind a paywall. Is this recipe from Food & Wine the same?

https://www.foodandwine.com/recipes/bolognese-meat-sauce

Judi, that’s it…thanks!

I wouldn't use sirloin steak for mince.

"Bolognese is perfect for freezing, although I don't use a recipe and I never put cream in mine."

I thought Bolognese includes cream or milk by definition. Am I wrong?

' Am I wrong? '

Yes, you are, up to a point.😉 There are many versions of Bolognese sauce and much debate, so there isn't really a 'defintitive' recipe. Although I add milk, I never add cream. My Italian son in law says that, traditionally, needing to add cream to enrich arecipe is considered a sign of cheating! Ricetta Ragù alla bolognese - Cucchiaio d'Argento Milk only. No cream.

Ok, I was considering milk and cream as similar, in other words bolognese needing dairy.

Milk and cream are very different beasts in the UK. We have had trouble finding good cream in Italy, in Rome, at least. Really thick fresh double cream, or even good fresh single cream, don't seem to be a thing. Possibly the climate just isn't good for the kinds of cows which produce excellent cream. When we've tried to cook British dishes for the in laws we have to sub mascarpone or something. We've also had difficulty finding good butter and we ended up buying Danish Lurpak. The Italian stuff was vile, like eating candles.