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Baby's First Spaghetti Bolognese

closeup of baby plate of pasta topped with bolognese with baby fork in it.
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This iron and veggie rich bolognese made with ground beef or turkey is perfect for topping baby's spaghetti or other pasta. It's a great texture for baby led weaning and delicious for the whole family. 

Ingredients

Units Scale
  • 1 medium onion, yellow or white, cut into large chunks
  • 2 medium carrots, cut into large chunks
  • 1 stalk celery, cut into large chunks
  • 3 cloves garlic
  • 1 lb ground beef (see note)
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 bay leaf
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt (optional - see note)
  • zest from half a small lemon

Instructions

  1. In a food processor, pulse the onion, carrot, celery and garlic until finely chopped. You want the texture of grated veggies, not a puree. You can also use a coarse grater or chop finely by hand if you don't have a food processor.
  2. Heat a large pot or Dutch oven over medium-high heat. Add the meat and brown, breaking up into very small pieces with a wooden spoon or meat chopper.
  3. If your meat has more than about 90% fat, you can drain it. Pour the meat into a colander with a bowl underneath to catch the grease and set aside. Otherwise you can proceed with the recipe with the meat still in the pot.
  4. Add the chopped vegetables to the pot (no need to wipe it clean) and cook, stirring, until they start to soften and lose a little bit of moisture, about 5 minutes. If they start to brown, lower the heat.
  5. Add the tomato paste and cook, stirring, until the tomato paste is darkened, about 2-3 minutes.
  6. Add the remaining ingredients (crushed tomatoes, bay leaf, oregano, basil, salt (if using), pepper, and lemon zest) along with the meat if you drained it. Stir well to combine. 
  7. Cover, lower the heat and simmer on the lowest heat (the sauce should barely bubble) for 45 minutes, and up to 90 minutes, stirring occasionally.
  8. Take the lid off for the last 10 minutes or so to thicken the sauce to your liking. Serve over your favorite cooked pasta.

Equipment

Notes

  • Ground Beef: I typically use 85/15 ground beef. If you use leaner meat, such as 90/10, there is no need to drain it. Just proceed with the recipe with the meat in the pot. You can also use ground turkey. You'll need to add a little oil to the pot before browning the meat.
  • Salt: For babies under 12 months, feel free to omit the salt. I'm not worried about a small amount in a family recipe like this, especially if I use tomatoes with no added salt.
  • Tomatoes: I like the convenience and texture of crushed tomatoes, but if you don't have them, you can use plain canned tomato sauce, or pulse diced or whole peeled tomatoes (with their juices) in a food processor or blender.
  • If the sauce gets too thick, add a little bit of water to thin it back out.
  • Storage: Store leftover bolognese in an airtight container in the refrigerator for up to 4 days, or freeze in individual portions in silicone freezer blocks.

Find it online: https://babyledbliss.com/babys-first-spaghetti-bolognese/