This has always been a very popular recipe with my children. I use minced chicken thigh – which has twice as much iron as the breast. The fresh thyme gives this dish a delicious flavour but you could also use sage or a mix of thyme and sage.

Once made, the bolognese can be frozen in individual portions. Then, when needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180ºC (160ºC Fan)/Gas Mark 4 for about 12 minutes or until heated through.


  • 2tbsp sunflower oil
  • 100g onion, peeled and finely chopped
  • 100g red pepper, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 500g minced chicken thigh
  • 100g carrots, peeled and grated
  • chopped tomatoes
  • low-salt chicken stock cube, dissolved in 200ml boiling water
  • 1tbsp low-salt soy sauce
  • 1tbsp tomato purée
  • 2tbsp freshly chopped parsley
  • 1 ½ tbsp freshly chopped thyme
  • 350g pasta of choice


  • STEP 1

    Heat the oil in a saucepan and sauté the onion and red pepper for 4 minutes. Add the garlic and sauté for 30 seconds. Add the minced chicken thigh and stir until it changes colour, breaking up any lumps with a fork.

  • STEP 2

    Add all the remaining ingredients, except the pasta. Bring to the boil, then simmer, uncovered, stirring occasionally, for 30 minutes.

  • STEP 3

    Meanwhile, cook the pasta in boiling water, according to the packet instructions. Drain and toss with the sauce.

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby.