Model Alison Canavan cooks up the classic dish spaghetti bolognese, according to her mum's recipe!
- 1 medium onion
- 2 cloves of garlic
- handful fresh basil
- chilli flakes
- 1 lb sirloin or round steak mince
- packet of button mushrooms
- 1 large carrot
- worcestershire sauce
- 1 can of peeled tomatoes
- 1 jar of tomato and basil sauce
- squeeze of tomato ketchup
- wholemeal pasta
- parmesan cheese to scatter on top
- serve with garlic bread and a small green salad
- coconut oil*
- Finely chop onion, carrot and garlic.
- Sautee the onion and garlic slowly till soft in the coconut oil.
- Put the pasta on then into boiling water. Pinch of salt and a little oil to prevent it sticking.
- Add the meat slowly to the onion and garlic until browned to seal in the juices.
- Add the tin of tomatoes and jar of sauce and carrots.
- Add a pinch of chilli flakes and about 4/5 splashes of Worcestershire sauce
- Add a squeeze of tomato ketchup
- Add the mushrooms a few minutes before the end and simmer for 10/15 minutes.
- Drain the pasta and place the spaghetti on top and serve with chopped basil and parmesan on top.
Alison's top tips: Add fresh basil at the end to keep it fresh and tasty! Make sure the onions are soft especially for young babies. The Worcestershire sauce, chilli and ketchup gives it a kick! This is great to freeze and can be used as a puree for babies! Wholemeal pasta tastes good and is much healthier. Add more veg like peppers, courgettes or carrots to give a bite. *About coconut oil: Most oils oxidize while cooking, releasing free radicals which cause damage to the body's cells. However, organic virgin coconut oil does not oxidize, even at high temperatures)