My First: Spag Bol Muffins

Spaghetti bolognese is a staple in many households and its no surprise why - full of iron from the meat and energy from the pasta. These muffins are a great meal option for little ones trying finger foods and for older babies and children to have in their lunch box.  

Allergens:  Wheat, egg, dairy 

Age: Suitable for 9+ months 

Ingredients 

Note: This recipe makes enough to freeze in 12 cups of our Dainty Dozen Silicone Freezer tray 

• 2 tablespoons extra virgin olive oil 
• 200g ground or minced lean beef or pork 
• 1/2 brown onion 
• 1/2 zucchini 
  
• 1/2 carrot 
• 200ml passata 
• 1 tablespoon dried or fresh herbs of choice - Italian, oregano, basil 
• 150g pasta (dry weight) spaghetti, macaroni or penne 
• 50g unsalted butter 
• 1 tablespoon plain flour 
• 1 cup full cream cows milk 
• 1/2 cup grated tasty cheese 

Method

1. Wash your hands with soap and water for 20 seconds 
2. Wash vegetables under running water 
3. Roughly slice onion, grate zucchini and carrot
4. In a large pan, add olive old and onions. Cook onion until slightly transparent (approximately 2-3 minutes) 
5. Add ground or minced meat to the pan. Cook meat until slightly brown (approximately 3-4 minutes) 
6. Add the zucchini, carrot and tomatoes to the pan and stir 
   
7. Allow to cook for 30 minutes, or longer to develop a richer flavour 
8. While the sauce is simmering, add pasta to a pot of boiling water and cook as per packet instructions 
9. To make the bechamel sauce, melt the butter in a small pot 
10. Once melted, add flour and whisk until combined into a rouge (the micture will be quite thick) 
11. Add milk and continue to whisk 
12. Add 1/2 of the grated cheese
13. Once the cheese is melted the bechamel sauce is finished 
14. Stir cook pasta and bechamel through meat sauce 
15. Spoon into Dainty Dozen Silicone Freezer tray and sprinkle remaining cheese on top 
16. Bake for 20 minutes at 180 degrees Celsius 
17. Ensure to check temperature before serving to baby