Allow to cool slightly, then ladle into container (I use 4-cup capacity lidded containers), seal and freeze for up to 3 months. Defrost in the refrigerator overnight. Or if you are in a rush like I always am, pop frozen authentic Bolognese sauce out of container and into a saucepan. Put a little bit of water in the saucepan (just so the sauce doesn't burn before it defrosts) and warm over gently heat. Stir regular until defrosted, then bring to the boil before combining with pasta.