Baby Beef Ragu
This recipe is written for babies, in conjunction with our partner paediatric dietician Bianca Parau. Tomato can be acidic for babies, so this version uses just a little chopped fresh tomato that is well cooked. Tomatoes have high acidity so are recommended for 8 months + approx; if making this recipe for smaller babies, then just omit the tomatoes.
Lean minced beef is a great source of iron for your baby: iron is crucial for your babies development from 6 months onwards. She recommends beef for your baby from 6 months onwards (although chicken is the best meat protein to start with).
Recommended 7 months +
& with tomatoes added 8 months +
*suitable for freezing
2 tablespoons olive oil
1 onion, peeled and diced
3 carrots, washed, peeled and diced
500g lean mince organic beef (mince with 5% or 10% fat, ideally grass-fed beef)
4 organic tomatoes, peeled, seeds removed & diced (optional and recommended from 8 months +)
450ml homemade stock with no added salt, or water
Take a large ceramic pot and add oil, the chopped onion and carrot; gently sauté until softened for 10 minutes. Next add the mince, breaking it up with a spoon or spatula as you stir. You want the mince to colour but not brown, to avoid toughening the meat. Finally, add the tomatoes and stock, or water. Bring up to a gentle boil and then lower heat to a simmer for 1 hour approx. Stirring occasionally.
The sauce will reduce, thicken and the meat and vegetables should be completely cooked through for baby. Blend using a hand blender, until smooth (add a little boiled water to loosen if necessary). Serve as it is, or stirred through with (age appropriate) baby pasta shapes, or baby couscous.