There are times when I come home from a big day and am really unprepared for Harry's lunch or dinner. One thing I know he loves and will devour is a big bowl of wholemeal pasta. It makes life so much easier to have a batch of pre-made sauce in the freezer. I make a batch once a month, and throw in some chopped veggies or peas when cooking the pasta, it is so easy.
Tip: this is my recipe that I used last week. However, you can hide as many veggies in there as you wish.
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Ingredients
Makes 12 - 24 tablespoons
1 tin diced tomatos
1 tbs tomato puree
1 small brown onion, finely sliced
1 clove garlic, diced
1/2 cup water or vegetable stock
1/2 cup diced sweet potato
250g organic beef, diced
1 small tin corn kernels
1 zucchini, diced
2 tbs fresh herbs - basil, parsley (optional)
1 tbs olive oil
Method
1/ Heat the oil in a fry pan over medium. Add the beef and brown all over. Once brown, add the onions and garlic and sauté for a few minutes. Add the capsicum, water and tomato, bring to the boil then reduce to a simmer.
2/ Add the sweet potato, corn and zucchini, cover and simmer for around 10 minutes or until the beef is cooked and the vegetables are tender. Stir through the herbs and remove from the heat.
3/ Process mixture until a sauce forms. Depending on the age of your child you can either completely blend to a puree or leave some texture.
Tip: Freeze in small individual portions (i.e. ice cube style solids tray). Once frozen pop out the cubes and store in a freezer proof bag.
Reheat: To reheat, either use the microwave and cook until boiling for a few minutes. Alternatively reheat to boiling in a saucepan on the stove. Once heated stir through cooked pasta and sprinkle with grated cheese.
Tip: this is my recipe that I used last week. However, you can hide as many veggies in there as you wish.
Please come and join us on Facebook for other foodie bits and pieces.
Ingredients
Makes 12 - 24 tablespoons
1 tin diced tomatos
1 tbs tomato puree
1 small brown onion, finely sliced
1 clove garlic, diced
1/2 cup water or vegetable stock
1/2 cup diced sweet potato
250g organic beef, diced
1 small tin corn kernels
1 zucchini, diced
2 tbs fresh herbs - basil, parsley (optional)
1 tbs olive oil
Method
1/ Heat the oil in a fry pan over medium. Add the beef and brown all over. Once brown, add the onions and garlic and sauté for a few minutes. Add the capsicum, water and tomato, bring to the boil then reduce to a simmer.
2/ Add the sweet potato, corn and zucchini, cover and simmer for around 10 minutes or until the beef is cooked and the vegetables are tender. Stir through the herbs and remove from the heat.
3/ Process mixture until a sauce forms. Depending on the age of your child you can either completely blend to a puree or leave some texture.
Tip: Freeze in small individual portions (i.e. ice cube style solids tray). Once frozen pop out the cubes and store in a freezer proof bag.
Reheat: To reheat, either use the microwave and cook until boiling for a few minutes. Alternatively reheat to boiling in a saucepan on the stove. Once heated stir through cooked pasta and sprinkle with grated cheese.
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