Weaning recipe: Bolognese sauce with hidden vegetables and pasta shells

vegetable bolognese for weaning babies

A tasty tomato-based pasta sauce with five vegetables blended in – perfect for introducing texture to your baby's diet when weaning


  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 1 small leek, washed and thinly sliced
  • 3 mushrooms, sliced
  • 1 carrot, grated
  • 1 celery stalk, diced
  • 1 garlic clove, crushed
  • 150 ml/5 fl oz unsalted or weak beef or chicken stock
  • 250 g/9 oz lean minced beef
  • 2 × 400 g cans chopped tomatoes
  • 3 tablespoons tomato purée
  • 1 tablespoon sun-dried tomato paste
  • 1 × 250 g packet mini pasta shells


  1. Heat 1 tablespoon of the olive oil in a pan and sauté the onion for 3 minutes.
  2. Add the leek, mushrooms, carrot and celery and sauté for 7 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add half of the stock and simmer for 10 minutes, then put in a food processor and blitz.
  5. Heat the remaining tablespoon of olive oil in a large frying pan and brown the minced beef for 5 minutes, breaking up well with a fork or wooden spoon.
  6. Add the chopped tomatoes, tomato puree, sun-dried tomato paste and the remaining stock, and cook for 10 minutes.
  7. Add the blended vegetables and continue to cook for 2 minutes.
  8. Meanwhile, cook the pasta according to the packet instructions.
  9. Drain the pasta and toss together with the sauce.

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