1 Tbsp. olive oil
1 small onion, finely chopped
1 small leek, thinly sliced
½ stick celery, diced
¼ small red pepper, diced
1 small carrot, peeled and grated
½ apple, peeled, cored and grated
1 clove garlic, crushed
14 oz. chopped tomatoes
1 lb. minced beef
4 Tbsp. tomato puree
2 Tbsp. ketchup
9 oz. beef stock
¼ tsp. dried oregano


Heat the oil in a large frying pan and sauté the vegetables, apple and garlic for 10 minutes, until soft. Transfer to a blender and add the tomatoes. Whiz until smooth. Wipe out the pan with a paper towel then add the minced beef and fry over medium-high heat, breaking the beef up with a wooden spoon, until browned. You may need to do this in two batches. If your child likes a finer texture, transfer the browned beef to a food processor and whiz until well chopped. Add the tomato and vegetable sauce to the beef. Stir in the tomato puree, ketchup, stock and oregano. Bring to a simmer and cook for 40-45 minutes, until the sauce is thick. Season to taste with salt and pepper.