Kamil Perry
Whether or not to put cheese on bolognese is a matter of personal preference. While some people may enjoy the addition of cheese to their bolognese, others may prefer to stick to the classic recipe. Adding cheese to bolognese can enhance the flavour and creaminess of the dish, especially when freshly grated Parmigiano-Reggiano is used. This combination is not uncommon, as both bolognese sauce and Parmigiano-Reggiano originate from the Italian province of Emilia-Romagna. Other cheeses that can be used include mozzarella, pecorino, Grana Padano, and Asiago.
| Characteristics | Values |
|---|---|
| Dish | Pasta Bolognese |
| Cheese | Parmigiano-Reggiano, Mozzarella, Pecorino |
| Preparation | One-pan, Casserole |
| Ingredients | Red Wine, Bacon, Celery, Linguine Pasta |
| Serving | Warm, Bubbling, Golden |
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What You'll Learn
Parmigiano-Reggiano is the best cheese to use
Parmigiano-Reggiano is also known as the "Grandaddy of Grating Cheeses" due to its common use as a grated topping. It is often called "Italian gold" to describe its value and importance in Italian cuisine. It is one of the world's oldest and richest cheeses and is still produced today as it was nine centuries ago. This cheese has a long ageing period, which is fundamental in building its aromas and texture. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano-Reggiano 100% natural, easy to digest, and high in calcium.
Parmigiano-Reggiano is a good source of essential nutrients like calcium, protein, and vitamins. It is particularly high in calcium, which is important for bone health. It provides a significant amount of protein per serving, which is essential for muscle repair, growth, and overall body function. It is also one of the richest sources of calcium among cheeses.
When making bolognese, you can add 1 tablespoon of finely grated Parmigiano-Reggiano per serving straight into the sauce, stirring to melt and incorporate the cheese. This addition will boost the flavour of the sauce and produce an incredibly creamy result.
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One-pan bolognese for minimal washing up
If you're looking for a quick, tasty, and comforting meal with minimal washing up, then a one-pan bolognese is the perfect dish. This simple recipe is perfect for a weeknight dinner and will leave you with just one pan to wash up!
Ingredients
For this recipe, you'll need:
- Onion
- Garlic
- Carrots
- Celery
- Beef mince
- Tinned tomatoes
- Stock
- Ketchup
- Oregano
- Pasta of your choice
- Parmesan cheese
- Fresh basil (optional)
Method
Start by heating some oil in a large pan or casserole dish on the hob. Add the onion, garlic, carrots, and celery, and cook for around 3 minutes until softened. Next, add the beef mince and fry until browned. Add the tinned tomatoes, stock, ketchup, and oregano, and bring the mixture to a boil.
Now it's time to add the pasta. Stir well and make sure the pasta is fully coated in the sauce. Let this simmer for around 20 minutes, stirring occasionally to ensure the pasta doesn't stick together.
Once the pasta is cooked, stir in the grated parmesan cheese. You can also add a little pasta water to make the sauce extra creamy.
Serve immediately, garnished with fresh basil and extra parmesan if desired.
Tips
- If you have any leftovers, they can be stored in an airtight container in the fridge for up to 2 days and reheated.
- You can also freeze leftovers and defrost them in the fridge overnight before reheating.
- For an extra indulgent treat, serve with garlic bread to soak up any extra sauce.
- If you want to add a little kick to your bolognese, try using red wine instead of stock.
- For a vegetarian option, replace the beef mince with a plant-based alternative.
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How to cook the pasta for a one-pan bolognese
A one-pan pasta bolognese is a quick and easy way to make a tasty, comforting meal with minimal washing up. The key difference from cooking the pasta separately is that you will need to start with a watery meat sauce, so the pasta can cook through evenly.
To cook the pasta, start by breaking the pasta in half and rinsing it under cold water. Then, tuck the pasta into the simmering sauce, ensuring it is covered completely. Reduce the heat to medium-low and cook for 13 to 15 minutes, or until the pasta is soft and the sauce is reduced.
It is important to get the right balance of sauce to al-dente pasta when cooking it all together. The pasta only has the sauce to absorb liquid from, so make sure there is enough liquid in the pan. The pasta will absorb the excess liquid, and you will be left with a saucy, tasty dish.
One-pan pasta bolognese is a convenient and speedy way to make a classic dish, with a marginal loss in quality. It is a great option for a weeknight dinner when you don't have much time but still want a delicious, comforting meal.
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Adding cheese to the sauce
Adding cheese to your bolognese sauce can be a great way to make the dish more indulgent and comforting. While the classic Italian version of the dish does not typically include cheese, there are many recipes that incorporate it, and it is a matter of personal preference. Here are some tips and suggestions for adding cheese to your bolognese sauce:
Choosing the Right Cheese
The type of cheese you choose for your bolognese can greatly affect the overall flavour and texture of the dish. Parmigiano-Reggiano is a popular choice, as its sharp and salty flavour pairs well with the meatiness of the bolognese sauce. It is also a traditional Italian cheese that originates from the same province as the classic bolognese sauce, Emilia-Romagna. Other options include Grana Padano, which has a milder flavour and melts particularly well, or Pecorino, which is sharp and salty, so a little goes a long way.
When adding cheese to your bolognese sauce, it is important to grate it finely so that it melts easily and incorporates into the sauce smoothly. Warm your bolognese sauce in a skillet, then add grated cheese to it, stirring to melt and combine. This will boost the flavour of the sauce and give it a creamy texture. You can also add some pasta cooking water to the sauce to help adjust the consistency and make it more coating.
Serving and Garnishing
To serve your cheesy bolognese, mix the sauce with your choice of pasta before dividing it into serving bowls. This allows the sauce to coat the pasta evenly and creates a more enjoyable dining experience. You can garnish the dish with fresh basil leaves and additional grated cheese to taste. If you prefer a baked pasta dish, you can assemble your pasta and sauce in an oven-safe dish, top it with cheese, and bake until bubbling and golden.
One-Pan Cheesy Bolognese
For a quick and easy weeknight meal with minimal cleanup, you can also opt for a one-pan cheesy bolognese. Simply cook the pasta directly in the sauce, allowing it to absorb all the flavours. This method produces a comforting and flavourful dish, but it can be tricky to get the balance of sauce to al dente pasta just right. However, with a little practice and some tips and tricks, you can master this convenient and tasty version of the classic dish.
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Other cheeses you can use
While Parmigiano-Reggiano is the classic choice for a Bolognese, there are several other cheeses that can be used to add a salty, savoury kick to this rich and meaty dish.
Parmesan is a popular alternative to Parmigiano-Reggiano, and the two are often used interchangeably. Parmesan is often sold in chunks, and can be eaten plain or warmed. It is also available pre-grated in plastic jars. Grana Padano is another similar option, though it has a milder flavour than Parmigiano-Reggiano.
Pecorino is another acceptable choice, though its strong flavour means that a little goes a long way. It is made from sheep's milk, which makes it a good option for those who are allergic to cow's milk. It can be used in slices or grated, and works well when paired with Parmigiano-Reggiano.
Aged Asiago is another option with a strong flavour, and it melts well.
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Frequently asked questions
Yes, you can put cheese on your bolognese. In fact, there are several recipes for "cheesy pasta bolognese".
Parmigiano-Reggiano is a popular choice, as its sharp, salty flavour goes well with the meaty sauce. Other options include Grana Padano, pecorino, and mozzarella.
You can add grated or shaved cheese on top of your bolognese as a garnish, or mix it straight into the sauce. If you are making a pasta bake, you can add a layer of cheese in the middle and on top.
