Talk

Is it a meat or veg sauce? My entirely unscientific answer, based on gut feeling, is if it was meat I would bin, if it was veg I would keep?

Heat it up to boiling point again, re-cool, then freeze. I do this with soup stocks all the time. So long as you boil it once in 24 hours, you can keep it unrefridgerated for days.

OK, how about you reheat the sauce completely (as in to a high temp to kill off any bacteria that might have accumulated overnight) and then freeze it.

and of course, reheat it thoroughly before eating

ooh, tawrag, great minds!

My entirely unscientific answer would be that if it has dairy in it then i would bin it but otherwise i would keep it. <slinks away to box up the bolognese sauce still in the pan from last night>

tanterose, something I learned from my mum who lived without refridgeration for years.

Ooooh, good tip with the re-boiling, why has that never occured to me?

Is just a tomato (with courgette, celery, onion, garlic) sauce, no meat or dairy.

Even with meat, re-boiling works fine. My soup stocks are usually made from chicken carcasses.