Peach and Sweet Potato Bolognaise

The Rafferty's Garden Team
This vegetarian bolognaise is a great source of protein and fibre to start your baby off on a positive nutritional path when introducing solids.
  • Ingredients

    Makes - 10-12 Serves

    1 pouch My First Peach

    1 Tablespoon olive oil

    1 medium onion, finely diced

    2 celery sticks, finely chopped

    2 cloves garlic, crushed

    ¼ teaspoon cinnamon

    450g sweet potato, peeled and diced (about 1 medium sized)

    450g tinned brown lentils, drained and rinsed

    1 x 450g tinned tomatoes

    1 cup water

    Cooked pasta to serve (optional)


    Suitable for babies aged 6+ months.

    Variation Tip:

    Try this recipe with My First Apple

    Storage tip:

    Store in the fridge for up to 3 days or freeze for up to 3 months

  • Method
    Step 1
    In a fry pan heat oil and gently fry onion, celery and garlic till soft. Add cinnamon and cook for two minutes stirring regularly.
    Step 2
    Add sweet potato, lentils, tomatoes and My First Peach and mix well.
    Step 3
    Add water and bring to the boil. Reduce heat, cover with a lid and cook for 20-25 minutes until sweet potato has softened.
    Step 4
    Using a blender, puree until desired consistency is reached or for older babies, mash sweet potato well with a potato masher.
    Step 5
    Serve with cooked pasta if desired.
  • Reviews
    Must try!
    M | 29/01/18
    This is such a great recipe- packed with whole lotta goodness and Bubs love it!
    I added nutmeg with cinnamon.. purée for the little and as is with pasta or rice for the older one.

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