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Spaghetti Bolognese

  • 1 tbsp Olive Oil
  • 1 medium Brown Onion, chopped finely
  • 2 cloves Garlic, crushed
  • 1 medium Carrot (120g), chopped finely
  • 1 stalk Celery (150g), trimmed, chopped finely
  • 500 g Lean Beef Mince
  • 2 x 400 g cans Crushed Tomatoes
  • 1/3 cup (95g) Tomato Paste
  • 2 tbsp Finely Chopped Fresh Basil
  • 375 g Spaghetti
  • 1/4 cup (20g) Finely Grated Parmesan Cheese


  1. Heat oil in large saucepan and cook onion, garlic, carrot and celery, stirring, until vegetables soften. Add mince and cook, stirring, about 5 minutes or until mince is browned. Add undrained tomatoes and paste and bring to the boil. Reduce heat and simmer, uncovered, about 15 minutes or until sauce thickens. Add basil and simmer, uncovered, 5 minutes.
  2. Meanwhile, cook pasta in a large saucepan of boiling water until tender, then drain. Reserve a little of the pasta for baby; chop pasta coarsely.
  3. Combine baby’s pasta and some of the bolognese sauce in a small bowl.
  4. Divide remaining pasta among serving bowls. Season remaining bolognese sauce to taste, spoon over pasta and sprinkle with cheese. 

If you think the bolognese sauce is a little acid-tasting, add a teaspoon or two of sugar. The sauce can be frozen in user-friendly portions. Thaw in the fridge overnight or reheat in a microwave oven, stirring well to avoid any hot spots. Pasta is always at its best eaten “al dente”, which is just after it’s cooked. Toddlers don’t worry too much about “al dente”, so freeze any leftover pasta in small portions for your baby.

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