Today I'd like to share my baby's food recipes, Baby Bolognese. As usual, I will cook and freeze them for my baby's stock for 2 weeks. This recipe is from none other than Annabel Karmel.
Ingredients are as per pictures below:
Step by step:
1) Heat olive oil. Fry the onion until they turn succulent and add in minced meat. Stir until the water dries.
2) Add in garlic, mashed prunes, diced mushrooms, diced celery and diced tomatoes into the pot and keep on stirring until they are well blended.
3) Add in water or preferable a stock and thyme leaves. Brings to boil and reduce to simmer for 15-20 minutes. You can simmer it longer for the sauce to become thicker and richer.
This is what it looks like after it cooked.
4) Add in grated Parmesan cheese. Remove the thyme stem. You can blend it or just leave it like that for older babies. When serving, boiled some baby pasta to eat together. I am sure it can go along pretty well with couscous too.
If you wish to make stocks, leave it to cool, then as usual, portion and label before freezing. I will usually keep and finishing the stocks for two weeks although Annabel Karmel recommended that frozen stock can be last up to 8 weeks.
Happy trying Mamas!
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