Everyone loves pasta and your baby will too. I adapted this recipe for babies from the
original Bolognese Sauce and it is still my baby’s favorite.
Baby 8+ months
Makes 4 to 5 portions
Suitable for freezing
1 tbsp of olive oil
1/2 small onion finely chopped
1 garlic clove, crushed
1, 3 inch stalk of celery, diced
1 small carrot diced
100 g of lean fresh ground beef or pork, or both
2 ripe Italian tomatoes, diced
1 tsp of tomato paste
2 fresh basil leaves, chopped
A couple of fresh oregano leaves
1/3 cup of pasta shells
Heat the oil in a sauce pan. Add the onion and fry for 2 to 3 minutes.
Add garlic and fry for another minute.
Add the carrot and celery and fry for about 5 minutes until the vegetables are slightly soft.
Add the meat and cook, until well browned and separated.
Stir in the tomatoes and tomato paste.
Add the chopped basil and oregano.
Pour water just enough to cover and bring to a boil.
Lower the heat, cover and let simmer for 20 to 25 minutes or until the meat is cooked and
vegetables are soft.
In the meantime, cook the pasta shells according to the package instructions. Drain and set
aside.
Combine the sauce and pasta. Puree until smooth.
Tips: The recommended age for introducing tomatoes is usually around 8 months. This is
not because tomatoes could potentially cause allergies, but mostly because they are acidic
and may be harsh for immature tummies. Tomatoes can also cause diaper rash.
Make sure you cook the tomatoes before feeding them to a baby that is younger than 12
months, as cooking reduces the acidity. There is no need to peel tomatoes, once cooked
the skins are very soft and easy to puree.
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