Babies are born with an iron store that lasts for about 6 months, and a baby’s iron requirements are particularly high between 6 months and 2 years. This is a critical time for the growth of the brain, and a lack of iron can lead to impaired mental and physical development.

Makes 2 portions
Suitable for freezing

You’ll need:
• 2 tsp vegetable oil
• 4 tbsp finely chopped onion
• 1 small clove garlic, crushed
• 100 g lean minced beef
• 1 carrot (100g), peeled and grated
• 100 ml passata
• 100 ml unsalted stock
• 1/4 tsp fresh thyme leaves or a pinch of dried thyme
• pinch sugar
• 3 tbsp tiny organic shell pasta (available in Boots)

Method:
1. Heat the oil in a saucepan and sauté the onion over a low heat for about 4 minutes, stirring occasionally until softened. Add the garlic and cook for one minute. Add the grated carrot and sauté for 4 minutes.
2. In a separate pan, dry fry the minced beef until browned, stirring occasionally. Add to the onion and carrot.
3. Pour over the passata and stock, add the thyme and pinch of sugar. Cover and cook over a low heat for about 10 minutes
4. Remove from the pan and pulse for a second or two in a blender to make a smoother texture.
5. Cook the shell pasta according to the packet instructions. Drain and mix with the Bolognese sauce.

For more on nutrition and for Annabel Karmel’s recipes, log on to www.annabelkarmel.com

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