Teddy loves to eat fusilli pasta. Fusilli is the perfect shape for him to pick up and munch on and he finds it much easier to hold than thin pieces of spaghetti. Pasta is also the perfect vehicle for meat based pasta sauces, is popular with young children and makes for a perfect family meal.
I love to make this pasta sauce served with penne and a grating of Parmesan cheese for my husband and I and felt it would be perfect for our son. At the end of the cooking time, this sauce is so lovely and smooth and the ground beef so tender that it is perfect for little ones starting out with red meat for the first time.
This beef ragu is also a good source of Vitamins A, C, B3 and B6, iron, protein and zinc, all important for growing bodies. It is also perfect for freezing in baby size portions – or in adult size portions – and defrosted for use when a quick meal is necessary.
Ingredients
1/2 an onion, finely diced
1 teaspoon minced garlic
1 tablespoon olive oil
250 grams lean beef mince
2 tins of crushed tomatoes
1 bay leaf
Preparation
- Over a low to medium heat, heat oil and gently saute onion and garlic for around 8 minutes or until onion is soft but not brown.
- Add beef, tomatoes and bay leaf to pan and stir to combine.
- Bring sauce to the boil before lowering heat to a simmer.
- With the lid on the pan, simmer for 1 hour, stirring occasionally.
- Remove bay leaf from sauce before serving with your favourite cooked pasta (250 grams dry weight) – we usually choose fusilli!
Serves 4 adults or lots of babies.
