Spaghetti Bolognese for Kids

Spaghetti Bolognese for Kids

Barry Kerrigan |

Red meat is the best source of readily absorbed iron, a mineral which developing children have increasing demands for, particularly so between the ages of six months and two years. Include red meat-based meals in the diet two or three times each week, accompanied by a source of complex carbohydrate. Kids love this recipe!

Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Allergens: Wheat, Gluten, Garlic


  • Minced Meat (500 g)
  • Vegetable oil (1 tbsp, 10 ml)
  • Onion, peeled and finely chopped (1 medium, 60 g)
  • Garlic clove, crushed and finely chopped (3 g)
  • Carrot, grated (1 large, 100 g)
  • Button mushrooms, sliced (125 g)
  • Tomato puree (6 tbsp, 60 g)
  • Mixed dried herbs (1 tsp, 5 g)
  • Tomatoes, canned (400 g)
  • Beef stock (150 ml)
  • Black pepper (1 g)
  • Spaghetti, uncooked (200 g)


  1. Heat the oil in a large wok or frying pan and sauté the onion and garlic for 3 minutes. Add the carrots and sauté for 2 minutes.
  2. Add the minced meat and sauté until browned all over, then add the mushrooms and fry for 2 minutes. Stir in the tomato puree and herbs and cook for 1 minute.
  3. Add the tomatoes and stock and season with a little pepper. Cover and cook for 15 minutes.
  4. Meanwhile, cook the spaghetti according to packet instructions. When cooked, serve in a large bowl with the Bolognese on top.