If you struggle with a fussy eater, then you know how frustrating it can be to ensure your little one eats a balanced diet. That’s why we love this spaghetti sauce.
Based on a recipe by brilliant British child nutritionist, Annabel Karmel, it sneaks in a whole bunch of veggies, and can be used on pasta, pizza, or drizzled over chicken, or even mixed up with ground beef for a tasty bolognese sauce or lasagna.
You can add in other veggies, such as mushrooms, or use a chicken stock instead instead of veg. Either way, it’s a great basic recipe that can be divided into smaller portions and frozen, and is suitable for kids aged 2 years and up.
Makes enough for 4 adult portions.
1 tbsp olive oil
½ leek, finely chopped
1 small red onion, chopped
1 garlic clove, crushed
¼ red pepper
½ medium carrot, peeled and chopped
½ medium zucchini, chopped
14 oz chopped tomatoes
5 fl oz vegetable stock
1 ½ tbsp tomato puree
1 tbsp ketchup
½ tsp caster sugar
- Heat the oil in a saucepan and fry the leek and onion for about 3 minutes, stirring occasionally.
- Add garlic and fry for 1 minute.
- Add red pepper, carrot and zucchini and cook for a further 3 minutes, stirring occasionally.
- Add tomatoes, stock, puree, ketchup and sugar and cook for about 1 minute.
- Simmer, uncovered, for 25-30 minutes, stirring occasionally.
- Transfer to a blender and blitz into a puree.
For more great recipes and ideas, check out our Kids’ Food board on Pinterest!