Spaghetti Bolognese as baby food

Ingredients for 4 servings:

• 130 g tartar
• 70 g spaghetti, thin or soup noodles
• 250 g tomatoes, pureed (organic)
• 170 g carrot(s), peeled, cut into pieces
• 30 g celery, peeled, cut into pieces
• little water
• 8 tbsp apple juice
• 4 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from approx. 6 months

Pre-cook the carrots and celery in a little water for about 10 minutes. Add 200g of the passata and the crumbled tartar sauce. Continue cooking over low heat for about 5 minutes. Finally, stir in the pasta (broken into smaller pieces) and simmer until tender. Stir frequently to prevent the pasta from sticking together. This will take another 5, maybe 10 minutes. Depending on how much liquid the pasta absorbs, add a little water and passata, otherwise it will be too thick. Finally, puree everything with a hand blender to the desired consistency. It won’t be quite as smooth as food from a jar, but my twins (almost 7 months old, no teeth yet) love it this way. As usual with lunchtime porridge, stir in about 2 tablespoons of apple juice and 1 tablespoon of rapeseed oil per serving. I prefer to be a bit more generous with the portions (especially with the vegetables), as our babies don’t eat fruit afterward. I don’t necessarily want to get them used to a dessert every day, so I can make five servings. Anything that isn’t eaten the same day, I freeze in portions.