The trick to introducing red meat is to grind it down to almost a paste using a food processor or hand blender. Buy a steak rather than mince and you’ll have a better idea of the quality of meat you’re feeding your child. First cut off any fat and gristle then grind up small amounts at a time using the pulse option on your machine (rather than continuous).
Makes 4 portions
Sauce is suitable for freezing
• 1 tbsp olive oil
• 1 clove garlic, peeled and crushed
• 1 small onion, finely chopped
• 1 medium carrot, grated
• 1/2 small courgette, grated
• 250g lean steak
• 1 tin of plum tomatoes
• 1 bay leaf
• 1/2 tbsp cornflour dissolved in 1 tbsp cold water
• 200g cooked spaghetti, t
1. Heat the olive oil in a pan, add the onion and garlic and cook for 2 minutes on a low heat until it starts to look soft and shiny.
2. Meanwhile boil up a pan of water, holding the spaghetti inside a carrier bag rip it into small pieces of about 10cm and then add the spaghetti (minus the carrier bag) to the boiling water for 10 minutes.
3. Add the carrot and courgette to the onion and garlic mix and stir round for 5 more minutes until the veg looks soft.
4. Remove your spaghetti once it’s cooked, drain, rinse under cold water and leave aside in the collander
4. Throw in your mince steak and cook for 5 minutes, stirring occasionally. Mix in the tinned tomatoes and the bay leaf. simmer with the lid off on a low heat until most of the liquid has disappeared – about 10 to 15 minutes depending on the strength of your heat.
5. Dish up your spaghetti and pile the sauce on top