Baby Bolognese

• 1 tbsp olive oil

• 1 small onion, peeled and finely chopped

• 1 stick of celery, finely sliced

• 1 clove garlic, crushed

• 250g lean beef mince

• 500g passata OR 1 x 400g tin chopped tomatoes

• 1 small courgette or 1 small carrot, peeled and very finely grated

To serve

• Baby mini pasta shells or spaghetti

1. Add the olive oil to a large non-stick frying pan over a medium heat. Add the onion and celery and gently fry for 5-7 minutes until softened. Stir in the crushed garlic and fry for a further minute.

2. Turn the heat up slightly and add the mince. Cook for 3-4 minutes until browned, then add the passata or chopped tomatoes.

3. Stir in the finely grated courgette or carrot and bring to a simmer, then reduce the heat and cook for another 15-20 minutes until you have a rich Bolognese.

4. If you'd like to serve Bolognese to the grown-ups alongside baby's portion, remove enough Bolognese for baby to a seperate bowl, including any extra portions you'd like to cool and freeze. Once you've removed baby's portions you can add red wine and season the grown-up version.

5. Serve with cooked baby pasta shapes or spaghetti, snipped into smaller pieces with kitchen scissors if desired.