Ingredients
1 tbsp olive oil
1 very small onion
or half a medium onion, finely chopped
100g beef mince
1/2 tomato
diced
¼ cup cooked spaghetti
from a small amount of spaghetti
Allergy Advice
Contains Gluten
Equipment
- 1 saucepan
- 1 flat-edged wooden spoon
- 1 blender
Instructions
- Heat the olive oil in a saucepan and add the onion. Cook until onion becomes glassy.
- Add the mince and brown, constantly chopping into it with a flat-edged wooden spoon to finely break it up.
- Add the tomato and simmer for 10-15 minutes.
- Meanwhile, bring a small saucepan of water to the boil and add the spaghetti. Stir once the water returns to the boil. Cook for 5 minutes or until cooked through.
- Place everything in a blender and puree as much as possible – there may be some lumps.
Notes
Tip
While it may be tempting to just puree the family version of spag bol, your baby may find the flavours of Italian herbs too strong. You’ll have more success with this plainer version.
Storage
Can be frozen for up to four weeks.
