To Freeze Leftover Bolognese: Pour into resealable 1-gallon plastic freezer bag. Label and freeze up to 3 months. To Thaw and Reheat: Thaw in refrigerator overnight or until completely thawed. Pour Bolognese into 4-quart saucepan or Dutch oven. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated (165°F).