TRADITIONAL SPAG BOL
INgredients
Adult
1½ large onions, finely diced
1 carrot, finely diced
150g chestnut mushrooms, finely diced
330g pork mince
330g beef mince
1½ tins chopped tomatoes
1 chicken stock pot
1 beef stock pot
2 tsp garlic paste
2 tsp dried oregano
2 tsp dried parsley
1 sprig fresh rosemary
1 tsp black pepper
1 tsp sugar
200ml red wine
100ml water
Method
Preheat your oven to 170°C (fan).
Add all of the ingredients to a large lidded casserole dish.
Stir everything together well, ensuring the stock pots are mixed through.
Place the lid on and cook in the oven for 3 hours.
Remove the rosemary sprig before serving and give the sauce a good stir.
Serve with freshly cooked spaghetti and finish with plenty of grated Parmesan.
TINY FEASTER
½ onion, finely diced
1 carrot, finely diced
150g mushrooms, finely diced
170g pork mince
170g beef mince
½ tin chopped tomatoes
1 very low salt beef stock pot
1 tsp garlic paste
1 tsp dried oregano
1 tsp dried parsley
1 small sprig fresh rosemary, finely chopped
250ml water
Method
Add all of the ingredients to a small lidded casserole dish.
Stir well to combine.
Cover with the lid and place alongside the adult casserole in the oven.
Cook for 3 hours at 170°C (fan) until the meat is beautifully tender and the vegetables have melted into the sauce.
Check the consistency before serving. For younger Tiny Feasters, simply chop or mash the spaghetti into shorter lengths if needed.
Serve with plain cooked spaghetti.
♡ This recipe freezes brilliantly, making it perfect for batch cooking.
♡ The long, slow cook creates an incredibly rich sauce without any extra effort.
♡ For younger babies, cut the spaghetti into shorter lengths with kitchen scissors to make it easier to manage.
♡ Adults can finish their bowls with plenty of Parmesan and an extra twist of black pepper, while your Tiny Feaster enjoys the same delicious family meal.
Cook once. Feed everyone.
