This classic pasta sauce is a wonderful way to introduce your baby to red meat, an excellent source of dietary iron.
Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 tbsp olive oil||3 tomatoes, choppped, or 7 oz (200 g) tinned chopped tomatoes|
|1 small onion, finely chopped||3 fl oz (90 ml) water|
|1/2 celery stick, finely chopped||1 tbsp fresh or frozen peas|
|1 small carrot, peeled and chopped||1 pinch dried basil|
|4 oz (125 g) finely minced beef||1 tbsp pasta shapes|
Heat the oil in a small pan over medium heat. Fry the onion, celery and carrot for about 2 minutes, then add the minced beef and brown for about 2 minutes.
Add the tomatoes and the water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, stirring from time to time. Add the peas and basil and simmer for a further 5 minutes.
Meanwhile, cook the pasta according to the directions on the packet and drain well.
Puree or roughly mash the bolognese mixture. Add the drained pasta and mix well.
Add extra water if a thinner consistency is preferred.
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