Simple Bolognaise Prep
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
This simple bolognaise is packed with veggies & iron-rich beef - perfect for babies, toddlers, and family meals. Make a big batch and freeze.
There are so many beautiful bolognaise recipes out there—and let’s be honest, no one does it quite like mum or nonna. But when it comes to feeding little ones, I like to keep things super simple—no wine, no fancy steps—just whole food ingredients that still taste delicious.
This baby-friendly version is perfect for meal prep. It’s rich in iron and protein, thanks to the beef mince, and full of flavour from gently simmered garlic, carrot, and tomato. The best part? It freezes beautifully.
I make a big batch and freeze it in ¼ cup portions using a silicone tray—ready to grab and defrost whenever I need it. Serve it with your favourite pasta (we love lentil or chickpea pasta for a protein boost), or spoon it into veggies like mashed potato or pumpkin for a hearty little meal.
Age suitable:
Suitable from 6 months+
Storage tips:
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in 1/4 cup portions for up to 3 months—defrost overnight in the fridge or warm gently in a saucepan with a splash of broth or water
Ingredients
3 tbsp olive oil
1 small brown onion, finely diced
3 garlic cloves, finely chopped
2 carrots, grated
500g beef mince (or kangaroo, or half beef/half pork)
800g canned tomatoes or passata
3 sprigs fresh oregano (optional)
1–3 cups bone broth or stock (adjust based on cooking time)
Salt (omit if serving to babies under 12 months)
Method
Heat olive oil in a medium saucepan over medium heat.
Add onion, garlic, and carrot and sauté for about 3 minutes until softened.
Add the beef mince and cook for around 5 minutes, breaking it up with your spoon until browned and fragrant.
Stir in the canned tomatoes and oregano (if using). Turn the heat down to low and let simmer for about 10 minutes, stirring occasionally.
Pour in 1–2 cups of broth or stock, cover with a lid, and continue cooking. You can let it simmer for just 20 minutes or up to 2 hours—the longer it cooks, the more tender and flavourful it becomes. Add more broth as needed to keep your desired consistency.
Remove oregano stems if using. Serve with pasta or grain of choice.
Ingredient swaps & notes:
-
Protein: Swap beef for kangaroo, or do a mix of beef and pork mince
-
Tomatoes: Canned tomatoes or passata both work well
-
Broth: Bone broth adds extra nutrients, but you can use homemade or store-bought stock
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Herbs: Fresh oregano is optional, but lovely if you have it
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