Mandy Sacher – paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook – shares her fav recipe for bolognaise recipe. Nourishing your kiddos with all of the good stuff [without them even knowing!]
By Mandy Sacher
Even the fussiest of eaters won’t be able to detect the veggies in this supercharged bolognaise dish AND it can be pureed into a smooth consistency for babies and picky eaters.
Plus, it’s a game changer for mamas whose kids have allergies as this recipe is dairy free, nut free, gluten free and egg free. Yup! #winning!
Supercharged Bolognaise recipe
Serves: 8
Prep time: 20 mins
Cooking time: 45 mins
You will need: Hand-held blender or high-speed food processor
INGREDIENTS
1-2 tbs coconut oil
1 large brown onion, finely chopped
2-4 cloves garlic, finely crushed
1kg beef or lamb mince
2 tbs mixed Italian herbs
2 tsp ground cinnamon
700g tomato passata in a glass bottle (not canned)
1 cup (250ml) vegetable stock
½ cup (125g) butternut pumpkin, steamed and pureed. (Do not throw away excess water)
½ cup (125g) sweet potato, steam and pureed
2 dried apricots, sulphur-free, finely sliced
1 cup (25g) spinach, finely chopped
Sea salt and pepper, to taste
METHOD
In a medium to large pot, heat oil on medium heat and sauté onion and garlic until transparent.
Add mince, then turn up the heat and brown.
Add mixed herbs, cinnamon and salt. Keep stirring until mince is browned all the way through and no pink pieces can be seen.
Add tomato passata and vegetable stock and simmer covered on low heat for 10 mins.
Add butternut, sweet potato and apricot, cover and simmer for 15 minutes.
Add spinach and check to make sure liquid level is not too low. If extra water is needed, add water from steamed vegetables to increase vitamin and mineral content. Simmer for 10 more minutes.
Add salt and pepper to taste.
Turn off heat and leave to cool. Serve with wholegrain or gluten free pasta, or brown rice.
Serve immediately, store in fridge for up to three days or freeze for up to four months.
TIP
Serve with wholegrain spaghetti, buckwheat noodles, brown rice or quinoa.
