Recipe
Pasta Bolognese with Aptamil Pepti
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, peeled and crushed
250g beef, lamb, pork or soya mince, or cooked brown lentils
1 red pepper, finely chopped
2–3 button mushrooms (optional), finely chopped
400g tin chopped tomatoes
1 teaspoon tomato purée
Good pinch of oregano or mixed herbs
For the pasta:
50g pasta*, such as fusilli or any other small shapes, or spaghetti broken into short lengths
*This dish can be made wheat-free and gluten-free by replacing the pasta and flour with a WF/GF alternative
Method
Allergy information: EF, NF, SF, WCMPF. Offer at the texture your infant can manage.
- Heat the oil in a pan, add the onion, garlic and mince (or soya mince) and cook until brown, stirring all the time to break up the mince.
- Add the red pepper, mushrooms, if using, chopped tomatoes, tomato purée and herbs and stir well. Add the lentils now if using.
- Bring to the boil, then reduce the heat and simmer gently for 45 minutes until the mince is tender. If using cooked lentils reduce the 1 hour cooking time to 20 minutes.
- Whilst bolognese is cooking prepare formula as per instructions on pack.
- Cook pasta according to the instructions on the packaging.
- When ready spoon the pasta and bolognese into a small bowl and serve.
Chef's tip: Make double quantity of the bolognese and freeze in portions to save time later.