Any good Spag Bol recipes for 11 month old?

[Rldowning]

My baby loves pouch spag bol, so I tried making an Annabel Karmel recipe and she didn't like it! I think it was more the texture, the meat was very grainy and not as creamy as a pouch.

Does anyone have any recipes for a nice creamy version?

Just make a spag Bol how you normally would, without salt. She’s probably just needing to adjust to eating real food, not ultra processed pouches.

Make the Annabel Karmel one but blitz it with a blender to make it smooth. You could mix some of the pouch one into it too to start with .

How do you usually make spag Bol? Do that!

The sooner she’s eating your normal food the better, both for her and for the time you need to spend on it. Assuming you eat healthily yourself, of course.

If you add milk to it when cooking it softens the meat.

We just made it normally with tin tomatoes

Yeah just make it however you normally would, no need for special baby recipes. I always make mine in the slow cooker so everything comes out super soft, in fact that's what I currently have cooking away in my slow cooker for dinner tonight for my 6 month old. If you serve with fusilli pasta that's an easy shape for a baby to pick up and eat themselves as well.

We used to dice up mushroom into tiny pieces for my DS to get more veg into him, it gave a lovely meaty texture but very soft and easy to chew! We still make it like that now he's bigger (less tiny of course!) We also added in peas for a bit of colour and more veg.

We just made ours using lean mince, cooked in some garlic, finely chopped onion and tomato paste, then add in the diced mushrooms, then add a pinch of mixed herbs and a glug of passata while the pasta cooks. (We added a pinch of salt after he was one but it tasted fine without anyway.)

Just make a spag Bol your usual way.

Just watch out for salt in the stock... use a low salt stock cube

(If you usually add stock that is)

Ella's spag bol is 11% beef and 18% pasta, so widely different from any homemade version which would have way more meat and more pasta.

The high temperature and high pressure processing also alter the taste of a pouch. and it will never resemble a real version of food.

Make a pasta sauce that is quite runny-soupy and at first don't put too much meat in it. Put plenty of carrots because they give the sweet taste most pouches have.

I used to ask the butcher to mince the meat extra fine - better texture for weaning.

Carrots is the answer. Make spag bol as normal, but watch salt, garlic and herbs fine. Then soft boil carrots and pasta in the same pan until they are super soft (you can drain pasta if it is also for you also earlier) Then drain and blitz the whole lot in a blender in a 3 to 1 type proportion giving you a lovely smooth sweetish, spagbol. My kids have grown up now, but we always hide boiled mashed carrots in the main mix and have it with slightly harder pasta.