So after I’ve made this pasta sauce, I made baby pasta for Allie, my 11mo. The hubs was feeding Allie, who was very happy about her dinner when suddenly, the hubs started singing “Passsta point of noooooo returnnn~” (You’ll get it if you’re a fan of Phantom of the Opera.) 😂
Oops, back to what you’re here for. This has got to be one of the best stocks/sauces I’ve made for Allie (now 11mo) thus far.
I didn’t follow a recipe, but mainly had the idea of a tomato-based sauce to go with her baby spelt pasta. Little did I know it would go so well; so well that I’m determined to make a bigger portion of this in future so the adults in the house can have it for a quick fix meal too.
Here’s a rough guide of what I use/did:
- A box of cherry tomatoes, washed and halved
- 1 red bell pepper, deseeded and julienned
- 1/2 a big carrots, diced
- 1 small purple onion, diced
- 1 heap tsp minced garlic
- 2 bay leaves
- 1 tsp dried rosemary leaves
- 500ml water
Okay, and here’s how:
- Melt some butter (oh yes, butter! Unsalted, since it’s for baby.)
- Toss in the garlic and onions and stir fry over medium-high heat until onions have soften.
- Add in dried rosemary leaves.
- Add in all the chopped veggies and stir it till well combined.
- Keep cooking until the tomatoes have soften and the peppers sweat. The whole point of this process is to activate the natural sugars in the veggies- something steaming won’t do as a much higher temperature is required. Trust me, it’s worth the elbow grease. This yields a much better batch of sauce than a baby steam blender will. I’ve tried. 🙂
See how the veggies have soften so much and start to get mushy? Be sure to get to this stage or all that hard work of chopping and frying will be pointless.
- Add water to the pot
- Add bay leaves too!
- Then leave the pot uncovered to simmer at low heat for about 20 minutes, or until you get this thick, luscious, yummy mess:
- Transfer everything into a food blender (you can use a stick blender if you have one) and blend to your desired consistency.
- Portion and freeze accordingly.
This is the point I started regretting not making a bigger batch to freeze for the adults. It’s so yummy! Making recipes like this make me think that eat clean is actually possible- unseasoned food can taste yummy!
Wait. Why stop there? Make a batch of minced beef and viola, you’ll be dishing out yummilicious, baby-friendly pasta in no time!
PS: Since I already added onions and rosemary to the sauce, I merely sautéed minced beef with a bit of thyme this time round. When you need to cook, just add a cube of sauce, some water, baby pasta and some frozen minced beef into the pot and cook until pasta is well done. Simple as that.