Olivia loves her spaggy bol. And it is so quick to make, freezes easily and can be pureed for weaning and then gradually eaten as a chunkier consistency.
I cook this dish a lot. Sometimes I add in extra veg depending on what I have in the fridge.
You will need:
1 Handful of lean minced beef (just enough for the baby!)
1 Clove of garlic
No salt stock cube (Heinz variety)
Wash, cut and boil the carrots and celery
Add pasta to a saucepan and boil. Annabel Karmens pasta is great because it is small in size and cooks quickly. I like to boil our pasta until it is really soft as I still blend it for Olivia.
I cook this recipe in a small saucepan. Add a little extra virgin olive oil until hot and add the meat and a garlic clove. Olivia loves garlic but if you think the taste may be too strong then just use half. Cut into tiny pieces and sprinkle into the meat.
Add the onion. I just use a very small quarter but again it depends on how big a batch you want to cook. Cook the onion until soft and make sure it is cut into tiny pieces.
Take half a stock cube and sprinkle over the meat. The juices will add to the flavour and dissolve the cube. Pop in a teaspoon of water if you wish.
Once all the ingredients are cooked put them all in the same pan as the meat and mix together. Sometimes I add a little tomato puree to this dish.
And rememeber you can freeze this recipe too! After transferring to small freezer pots – let cool before freezing. Date labels!