When George was around 8-9 months old I would make big batches of this baby bolognese, he loved it. I don’t make this exact version anymore but it has evolved to George’s current favourite, Beef & Lentil Ragu with Risoni. The baby bolognese is an easy one-pan recipe and great for introducing the bolognese flavours to younger bubs. It uses only a tin of tomatoes and no tomato paste, making it a little less ‘tomato-y’ than your richer family style bolognese sauces, something younger bubs might prefer.  Try stirring through some quinoa, couscous or brown rice for added texture.

Tip: For a slight flavour variation try using a mix of pork and veal mince instead of beef mince.

Nutrition Note:  A simple salt free bolognese sauce for your babies that helps give them the iron they need.

Ingredients

• 2 tsp olive oil
• 1/2 clove garlic
• 1/2 onion, grated
• 1 zucchini, grated
• 1 carrot, grated
• 400g beef mince (or a mixture of pork and veal mince)
• 1 x 400g no added salt crushed tomatoes
• 1/4 cup water
• 2 tsp parsley (optional)

Method

Step 1

Heat the olive oil in a large frying pan over medium heat. Add the garlic, grated onion, zucchini and carrot and cook for 2-3 minutes or until softened. -

Step 2

Add the beef mince and cook for a further 5 minutes or until brown and cooked through. Add the crushed tomatoes and water, bring to the boil and simmer for 10-15 minutes and the sauce has reduced. -

Step 3

Puree, adding extra water if needed, until you have your desired consistency. Stir through brown rice, quinoa or couscous for added texture. -