Spaghetti Bolognese With a Twist
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
Recipe from Toddler to Table
This spaghetti bolognese is a classic comfort meal with a clever nutrient-dense twist. It’s the kind of dinner that feels familiar and cosy, but works a little harder behind the scenes to support growing bodies. By adding grated liver and heaps of vegetables into the sauce, you’re boosting iron, zinc, vitamin A and fibre without changing the flavour kids know and love.
This is one of those recipes that earns its place on repeat – freezer-friendly, versatile, and genuinely nourishing.
Age Appropriate:
Suitable from 6 months plus, with texture adjusted as needed.
Serving Suggestions:
Serve over your favourite pasta, pulse pasta for extra protein, or spiralised zucchini noodles. This sauce is also delicious spooned over mashed potato, polenta, or even spread onto toast for an easy lunch the next day.
Storage for freezer and fridge:
Store leftovers in an airtight container in the fridge for up to three days. Freeze in family-sized or individual portions for up to three months. Defrost thoroughly and reheat until piping hot.
Ingredient Swaps
Beef mince can be swapped for lamb or chicken mince
Liver can be omitted or replaced with desiccated liver powder if preferred (we love Cell Squared, discount code BOOBTOFOOD)
Bone broth can be replaced with vegetable stock
Broccoli can be swapped for cauliflower or spinach
Ingredients
1 tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, minced
500 g beef mince
1/2 cup frozen raw liver, grated
1 carrot, grated
1 zucchini, grated
1 cup broccoli, grated
1 handful mushrooms, finely chopped
1 tsp paprika
3 sprigs rosemary, leaves removed and finely chopped
100 g tomato paste
500 g passata or 2 x 400 g tins diced tomatoes
1 cup bone broth
1 tbsp balsamic vinegar
2 tbsp honey, omit for children under twelve months
Optional chilli, to taste
To serve
Pasta of choice such as pulse pasta or spiralised zucchini noodles, approximately 1 zucchini per adult if using zucchini noodles
Method
- Heat a large saucepan over medium heat and add the olive oil. Once warm, add the onion and sauté for five minutes or until soft and lightly caramelised. Add the garlic and rosemary and stir until fragrant.
- Grate the frozen liver using a cheese grater until you have approximately half a cup. Add the beef mince and grated liver to the pan, breaking it up with a spoon and cooking until browned.
- Stir through the paprika and tomato paste until well combined. Add the grated zucchini, carrot, broccoli and mushrooms and stir to coat in the sauce.
- Pour in the passata or tinned tomatoes and the bone broth. Bring to a gentle simmer, place a lid on the saucepan and reduce the heat. Cook for thirty to forty minutes, stirring occasionally, until thickened and rich.
- While the sauce is cooking, prepare your pasta or zucchini noodles. Just before serving, stir through the balsamic vinegar and honey if using. Serve warm, topping adult portions with chilli and seasoning if desired, omitting salt and pepper for young children.
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