Fruity Vegetable Bolognaise (V)
This bolognaise sauce is quick (ready in 15mins!), and is extremely easy to cook. It’s tasty – the kids will love slurping up the spaghetti, and it’s chock-full of nutritional value for babies. I’ll simply list a few of the health benefits below so you can see what I mean:
The fabulous taste in this meal comes from a combination of SuperFoods and aromatic spices, which gives this Italian dish a unique Asian-influenced twist. Both babies and toddlers will eat this bolognaise sauce with gusto, and there are no-added salt or sugar or chillies!
Makes 6 servings. Total preparation and cooking time: 15-20mins. Suitable for freezing.
- 2 tbsp olive oil
- 1 onion — peeled, chopped
- 1 tsp minced garlic
- ½ tsp minced ginger
- Pinch of ground black pepper
- ½ tsp ground garam masala
- ¼ tsp ground turmeric
- 150g (5oz) white button mushrooms – washed, finely chopped
- 1 medium carrot — peeled, washed, grated
- 1 small courgette/ zucchini — washed, grated
- 200g (7oz) tinned chopped tomatoes
- 30g (1oz) dried apricots — finely chopped
- ¼ tsp dried oregano
- 1 tbsp tomato puree
Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3-4mins until soft and golden. Add the garlic, ginger, black pepper, garam masala, turmeric and stir-fry for a further 30secs-1min to lightly cook the spices.
Then add the mushrooms, carrots and courgette and stir-fry for a few minutes until the mushrooms soften. Add the tomatoes, apricots, oregano and tomato puree. Stir and simmer for 5-7mins until the sauce thickens.
Serve 2 tablespoons of bolognaise sauce to baby warm, with some freshly cooked spaghetti (broken into small pieces). Delicious!