There are times when I come home from a big day and am really unprepared for Harry’s lunch or dinner. One thing I know he loves and will devour is a big bowl of wholemeal pasta. It makes life so much easier to have a batch of pre-made sauce in the freezer. I make a batch once a month, and throw in some chopped veggies or peas when cooking the pasta, it is so easy.

Tip: this is my recipe that I used last week. However, you can hide as many veggies in there as you wish.

Tip: Freeze in small individual portions (i.e. ice cube style solids tray). Once frozen pop out the cubes and store in a freezer proof bag.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.

Ingredients

• 1 tin salt reduced diced tomatos
• 1 tbs salt reduced tomato puree
• 1 small brown onion, finely sliced
• 1 clove garlic, diced
• 1/2 cup water or salt reduced vegetable stock*
• 1/2 cup diced sweet potato
• 250g organic beef, diced
• 1 small tin corn kernels (or use 1 fresh cob)
• 1 zucchini, diced
• 2 tbs fresh herbs - basil, parsley (optional)
• 1 tbs olive oil
• *Note: store bought stocks often contain gluten.

Method

Step 1

Heat the oil in a fry pan over medium. Add the beef and brown all over. Once brown, add the onions and garlic and sauté for a few minutes. Add the capsicum, water and tomato, bring to the boil then reduce to a simmer. -

Step 2

Add the sweet potato, corn and zucchini, cover and simmer for around 10 minutes or until the beef is cooked and the vegetables are tender. Stir through the herbs and remove from the heat. -

Step 3

Process mixture until a sauce forms. Depending on the age of your child you can either completely blend to a puree or leave some texture. -

Step 4

Reheat: To reheat, either use the microwave and cook until boiling for a few minutes. Alternatively reheat to boiling in a saucepan on the stove. Once heated stir through cooked pasta and sprinkle with grated cheese. -