Recipes/

Pasta bolognese

Early childhood services
Children are sure to love this bolognese recipe, which is packed with veggies too.
a serving of fusilli bolognese on a green plate
SF Soy free NF Nut free FS Fish and shellfish free Main meal
Ingredients
Serves
people
Method
  1. Cook pasta according to packet instructions.
  2. Finely chop onion, carrot and celery.
  3. Grate zucchini.
  4. Drain and rinse lentils.
  5. Heat oil in a large frying pan over a medium heat.
  6. Add onion, garlic, carrot, celery and zucchini. Cook, stirring for 3 to 4 minutes until onion is tender.
  7. Add mince. Cook, stirring and using a wooden spoon to break up lumps of meat, for 5 to 6 minutes until browned.
  8. Add tomatoes, lentils, basil and oregano to pan.
  9. Reduce heat to medium-low. Cook covered, stirring occasionally, for at least 30 minutes or until sauce has thickened slightly.
  10. Serve pasta with sauce over the top and a sprinkle of grated cheese.

Allergy modifications

  • Omit cheese for a milk protein free option.
  • Use gluten free pasta for a wheat/gluten free alternative (check for soy if necessary).
  • For an egg free option, ensure the pasta used does not contain egg products.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Recipe tip

  • Beef mince can be replaced with pork or chicken mince for variety.

Each serve provides

Benefit Children’s serves
Meat/alternatives (beef and lentils) 1 children’s serve
Vegetables 2½ children’s serves
Grains (pasta) 1 children’s serve
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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