- Yield : 2 cups
- Servings : 1
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
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.Join us on Facebook for other foodie bits and pieces.
- 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)
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. -
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. -
Puree, adding extra water if needed, until you have your desired consistency. Stir through brown rice, quinoa or couscous for added texture. -
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