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)