What are the "rules" ?

[justanothertenminutes]

I must have missed this lesson somewhere along the line - with regards to what can be frozen.
For example, if I make up pasta sauce with tinned toms, puree, garlic and such like can I then freeze that in batches?? trying to save some time here as I would normally just make up just what I need.
If I freeze mince before making a Spag Bol can that then be refrozen or can this only be done with fresh mince?
I just dont understand!

i freeze most things tbh

You can thaw mince but then to refreeze it it needs to be cooked - ie you can't refreeze it raw

i have sauces, soups, mince that is bolognaisey, mince that is spicy, mince that is erm...mincey (couldn't think of a proper word!!

I think the main "rule" I know is that for meat, or anything containing meat, you can freeze it once raw and then once when it's cooked. So you can freeze raw mince, thaw it, cook it thoroughly turning it into spag bol, and then freeze the spag bol.

But you wouldn't be able to thaw the raw mince then freeze it again without cooking it.

Ahhhh I see now.

Thanks everyone.