Baby meat ragù for weaning

As a new grandmother, I was asked to make freezable ragù for my grandson to help working parents. Cook tiny pasta, add ragù, Parmesan and a tablespoon of oil and the meal is ready.

INGREDIENTS FOR 5 PORTIONS OF 100 g

350 g LEAN BEEF MINCE (or turkey, rabbit or chicken)

1 CARROT

1 PIECE OF CELERY

150 g CHERRY TOMATOES (Piccadilly for me)

1 TABLESPOON OF PASSATA

1 SMALL SHALLOT

1 TABLESPOON OF EXTRA VIRGIN OLIVE OIL

I score tomatoes and blanch briefly.

I transfer to cold water to loosen skin.

I peel easily.

I deseed and trim hard centres, reserving juice, then blend.

I process carrot and celery, sauté lightly in oil, add water and cook briefly.

I add and brown meat.

I add blended tomatoes and strained reserved juice.

I add passata, no salt, and water.

I cover and cook about half an hour.

I blend finer and creamy.

I divide into small cups, cover and freeze.

I also made chicken portions.

INGREDIENTS

HALF A CHICKEN BREAST

1 CARROT

1 COURGETTE

1 POTATO

I steam everything; the source gives 75 degrees at the chicken centre. I blend chicken and vegetables, add a tablespoon of oil, portion and freeze.