Michela’s baby Bolognese

Wonderful weaning recipes your little one will love

Michela’s baby Bolognese

Michela’s baby Bolognese

Serves Makes 750g
Time Cooks In1 hour 50 minutes
DifficultySuper easy
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  • 1 stick of celery
  • 1 carrot
  • 1 raw beetroot
  • 1 red onion
  • olive oil
  • 1 clove of garlic
  • 500 g quality minced beef
  • 1 x 400 g tin chopped tomatoes
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  1. Preheat the oven to 180ºC/350ºF/gas 5.
  2. Trim the celery and carrot, scrub and trim the beetroot and halve, peel and trim the onion. Place all the veg onto a tray, drizzle lightly with oil, then roast for 45 minutes to an hour, or until soft.
  3. Place a ragù pan on a medium heat and add a little oil. Peel and fry off the whole garlic until golden. Add the mince for a further 3 minutes, or until browned.
  4. Add the tomatoes and 500ml water, then stir together. Bring to the boil, then reduce to a simmer for 1 hour, or until reduced and thickened nicely. Remove the garlic.
  5. Place the roasted veg into a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a puree, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here.). Stir it into the pan, then serve.


This is delicious for adults too, just remember to season it well before serving with pasta.