Serious Eats: Talk
Food Safety Question
I always get confused about the rules re freezing, defrosting and re-freezing, so here's my question.
I made a big batch of bolognese with some ground chuck that was in the fridge and didn't make it to be hamburgers. I immediately froze the meat sauce for later consumption. Assuming that I get tired of spag bol and want to make something else with the leftovers (lasagna, say), would it be safe for me to defrost the bolognese, use it to make my lasagna and then freeze the lasagna? Or is the cook, freeze, cook, re-freeze not safe for the meat?