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Beef and tomato purée


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Makes 6–10 portions

  • 100g extra lean minced beef
  • 400g tinned, chopped tomatoes in juice
  • 1 tbsp tomato puree to thicken, if required.


  1. Gently cook beef mince with a small amount of water in a saucepan, breaking up mince with a spoon, until it browns.
  2. Once browned, add tomatoes, and bring to the boil. Stir, cover and simmer, stirring occasionally for 15 mins.
  3. Cool slightly, then blend with a food processor or hand blender until fairly smooth. Add tomato purée to thicken if you need.
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Mmmm! Bolognese – A family favourite!


  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
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