Veggie-Loaded Spaghetti Bolognese
A classic, iron-rich meat sauce packed with finely grated carrots and celery. Served over soft whole-wheat spaghetti, this is a nutritious and comforting meal for growing toddlers.
Ingredients
- 100 grams Lean Ground Beef
- 50 grams Whole-Wheat Spaghetti
- 150 ml Tomato Passata
- 1 small Carrot
- 0.5 stick Celery
- 0.25 piece Onion
- 1 teaspoon Extra Virgin Olive Oil
- 1 pinch Dried Oregano
- 2 leaves Fresh Basil
Instructions
- Prepare the vegetables: Finely grate the carrot and finely dice the celery and onion. Safety Step: Grating the vegetables ensures they melt into the sauce and don't pose a choking risk.
- In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-6 minutes until very soft.
- Add the lean ground beef to the pan. Cook, breaking it up thoroughly with a wooden spoon into very fine crumbles, until browned and fully cooked.
- Stir in the tomato purée (passata) and the dried oregano. If the sauce is too thick, add a splash of water or low-sodium vegetable stock.
- Cover and simmer on low heat for at least 20 minutes. This softens the meat fibers and allows the flavors to meld.
- While the sauce simmers, cook the spaghetti in boiling water. Cook for 2 minutes longer than the package instructions to ensure it is very soft for your toddler.
- Drain the pasta and, using clean kitchen scissors, cut the spaghetti into small, manageable lengths (about 2-3 cm).
- Stir the chopped fresh basil into the Bolognese sauce.
- Mix the cut spaghetti with the sauce until well-coated.
- Safety Step: Check the temperature before serving. Top with a tiny sprinkle of grated Parmesan if desired.
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