Pumpkin Bolognese

Ingredients:
5 Big Tomatoes
150g Pumpkin
1 Stalk Celery
2 Yellow Onion
1 Carrot
4 Strips Bacon
300g Minced Beef
300g Minced Pork
1 Tablespoon D’Palate Garlic Powder
1 Teaspoon D’Palate Anchovy Powder
Pasta of your choice
Cheddar Cheese Powder

Method:
1. Slit an X on the bottom of the tomatoes. Put them into a pot of boiling water for 1 minute, remove from hot water and set aside. Once cooled down, peel off the skin of the tomatoes.
2. Dice the tomatoes, celery, pumpkin, onion and carrot. Put them into a stock pot and gently simmer for 15mins. Using a hand blender or food processor, blend into a fine consistency.
3. Finely chop the bacon. Cook them in a frying pan with 1 tablespoon of oil until golden.
4. Add in minced pork and beef to the bacon and stir fry while breaking up the meat into smaller pieces.
5. Put all ingredients into a stock pot and gently simmer until desired consistency.
6. Take out the portion for the younger children and season to taste with salt for the adults.
7. Cook pasta until al dente and put into bowls. Scoop bolognese sauce over pasta, sprinkle some cheddar cheese and serve hot.

I’ve been cooking this pumpkin Bolognese paste for my son since he was 9 months old. Making the sauce from scratch means that I know what ingredients are doing into the dish and I can control the amount of salt being added into the children's food. I drizzle sauce over baby pasta and it’s good even when I have to bring it out for his meals. I just place the sauce and pasta in separate thermos flask and mix them together for his meals when we are outside.