Beef & Lentil Bolognese

MAKES: 1 LARGE POT

PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES

A hearty and comforting tomato, beef and lentil sauce loaded with veggies for a savoury explosion for your baby’s taste
buds. The perfect addition to animal shaped pasta for a pasta party that won’t end up on the floor.

INGREDIENTS: DIRECTIONS:

1 lb ground beef
1 large can of crushed tomatoes, unsalted
1 can cooked lentils
1 cup water
1/2 small onion, chopped (roughly 1/4 cup)
2 garlic cloves, minced
1 carrot, peeled and chopped
1 stalk of celery, chopped
1 cup chopped, cremini mushrooms
1 tablespoon extra virgin olive oil
1 t ablespoon chopped, fresh herbs
(basil and oregano work well)
1/2 teaspoon paprika
1/4 teaspoon cumin
Pinch of black pepper
1. Heat a large pan with oil on medium
heat and cook ground beef until ¾ of
the way cooked, breaking up the meat
into small bits with a spatula. Remove
meat from pan and set aside, leaving
oils in pan.
2. Meanwhile to a food processor add in
onion, carrot, celery, mushrooms, garlic
and fresh herbs and pulse to mince
everything together.
3. To the pan add minced veggies and
saute for 5 minutes until softened.
4. Add cooked beef, tomatoes, lentils,
water, and spices, bring to a simmer
and cook covered for 20 minutes.
stirring occasionally. Serve warm as is
or with pasta and nutritional yeast on
top.
5. You can store leftovers in an airtight
container in the fridge for 3-5 days or
freeze for up to 3 months.
Note: If needed you can use a hand im-
mersion blender to blend up the sauce
to a smoother consistency (great for
6-8 month olds). You can also just add
salt and this would be a great sauce for
the whole family to enjoy. We actually
prefer it blended up as it has a fancy
restaurant quality to it.

Ready to get the full cookbook? Use code “PASTASAUCE” for 15% off your purchase!

THE BABY HEALTHNUT COOKBOOK 36