Preheat the oven to 200°C/gas mark 6. Break the mince up with your hands into small strands and sprinkle into a large deep roasting tray. Add the finely chopped onion, chopped carrots, pepper, oregano and oil and stir well.

Bake for 15 minutes until the meat has started to brown. Give it a good stir with a wooden spoon and add the tinned tomatoes, plus one tin full of cold water (fill the empty tin up at the tap), the tomato puree and the garlic. Stir well and return to the oven for 45 minutes, stirring every 15 minutes or so.

Remove from the oven after 45 minutes or when the sauce has reduced down. Then either serve as it is, mashing the carrots down a little to evenly distribute them, or puree with a handheld blender. Serve with pasta and/or green beans. Add a little grated cheese before serving.

This keeps in the fridge in an airtight container for 3 days or freezes well for 3 months. Defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot. Stir well and always check the heat of baby food before serving.