Monday, December 29, 2014

Recipe: Bolognese Pasta for My Baby

Our little Princess is a big fan of food. You guys should see how she salivates and and pretend-munch her saliva each time we eat in front of her. Due to this, and after much research and paed's advice, we decided to start her solid slightly earlier. Common practice is to only start at 6mo, we did when she was 4 and half mo. A bit advance but it was all properly researched and confirmed.

She is now 10mo and she has been having fun eating all her homemade food. Yes - I try to homemake all her food unless we are out for the whole day and she has finished the home-packed food, hence we don't mind giving her any of the organic ready-made food that we can get from supermarket (Cold Storage, Jaya Grocers, Village Grocers, Ben's) or if we are at The Curve, there is this cart that sells yummy homemade baby food (its located on 1st floor opposite MPH/Sony Centre).

Many of my friends have been asking for the recipes (I usually start of with recipes from recipe books that hubs got for me and subsequently, I alter as per my liking) and some of them are even initiating that I should start a baby food business (not that  I am so great at it). Anyway, sharing is caring and I don't own the rights to this recipe so here's the recipe of Sophie's current favorite: Bolognese Baby Pasta (suitable from 9mo and above).


  • 1 tbsp virgin coconut oil
  • 1 finely chopped onion
  • 1 small clove garlic, crushed
  • 20g chopped celery
  • 50g finely diced tomatoes
  • 1 medium carrot (approx 85g), peeled and grated
  • Half of small size pumpkin, peeled and grated
  • 100 g lean minced beef
  • 100 ml unsalted beef stock or boiling water
  • ¼ tsp fresh rosemary leaves 
  • 3 tbsp Greek yogurt
  • Baby Pasta


  1. Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened.
  2. Add the garlic and cook for one minute. Add the grated carrot and pumpkin and sauté for 4 minutes. Add 3 spoons of yogurt.
  3. In a separate pan, dry fry the minced beef until browned, stirring occasionally.
  4. Add to the onion and carrot. Pour over the tomato, beef broth or boiling water and add the rosemary leaves.
  5. Cover and cook over a low heat for about 12 minutes.
  6. Remove from the pan and pulse for a second or two in a blender to make a smoother texture.
  7. Meanwhile, cook the baby pasta according to the packet instructions.
  8. Drain and mix with the bolognese sauce.
Note: Please note that this recipe is for 4 portions. I usually prepare on Sunday, pack and freeze them.

Have fun cooking for your baby!

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