Frederic Melton
Spaghetti bolognese is a classic Italian dish that's perfect for a quick and easy weeknight meal. While there are many variations of the recipe, the basic ingredients include minced beef, tomatoes, and pasta. To make a simple spaghetti bolognese with cheese, you'll first need to prepare the bolognese sauce by frying onions, garlic, and vegetables, then adding the minced beef and cooking until browned. Next, add spices, tomato paste, and red wine to create a rich, thick sauce. Finally, cook the spaghetti according to the package instructions, drain, and toss with the bolognese sauce and grated Parmesan cheese. For an extra cheesy touch, sprinkle some extra Parmesan on top before serving. Enjoy your homemade spaghetti bolognese with a side of garlic bread or a fresh salad.
How to cook spaghetti bolognese with cheese
| Characteristics | Values |
|---|---|
| Ingredients | Spaghetti, beef mince, olive oil, onions, carrots, celery, garlic, rosemary, oregano, thyme, Worcestershire sauce, tomato puree, tinned tomatoes, red wine, Parmesan cheese, salt, pepper, sugar, baking soda, beef bouillon, cream, milk, spring onions, basil leaves, crusty bread, pancetta, mushrooms, sun-dried tomatoes, chilli |
| Cookware | Large saucepan, frying pan, casserole pan, food processor, oven |
| Preparation | Fry onions, garlic, rosemary, and bacon until softened. Add beef mince and brown. Pour in wine and allow to reduce. Add other ingredients and simmer for 15-20 minutes minimum, up to 3 hours. Boil water in a separate pan and cook spaghetti according to packet instructions. Drain spaghetti and stir into the bolognese sauce, or serve the sauce on top. Sprinkle with Parmesan cheese. |
| Tips | Toss the pasta in the sauce rather than spooning the sauce over to prevent a watery sauce at the bottom of the bowl. Use tinned tomatoes for a smoother, thicker sauce. Add a splash of milk to balance the acidity of the tomatoes. |
| Nutrition | Per serving: 787 kcal, 35g protein, 103g carbohydrates, 24g fat, 8.5g fibre, 1.5g salt. |
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What You'll Learn
Choosing the right pasta
Spaghetti Bolognese is a classic Italian dish that is perfect for a quick and easy weeknight meal or a more indulgent weekend feast. While the sauce is undoubtedly the star of the show, choosing the right pasta is also important to create a delicious and satisfying dish.
When it comes to selecting pasta for your Spaghetti Bolognese, you have a few options. In the UK, spaghetti is the most commonly used pasta for this dish, and it certainly lives up to its name. However, if you're looking to get a little more authentic, consider opting for tagliatelle, fettuccine, or pappardelle. These long, flat pasta noodles are more traditional in Italian cuisine and will give your dish a more elegant flair.
That being said, don't feel limited to these options. As long as it can hold up to the hearty meat sauce, feel free to use any long or short pasta shape that you like. Rigatoni, paccheri, or even homemade pasta can be excellent choices for your Bolognese. Just make sure that the pasta is sturdy enough to stand up to the rich and meaty sauce without getting soggy or falling apart.
When cooking the pasta, follow the package instructions for the best results. Typically, you'll want to cook the pasta until it is al dente, which means it still has a slight bite to it. Remember to reserve a cup of the pasta cooking water before draining, as this starchy liquid can help to thicken and flavour the sauce when combined.
Finally, don't be afraid to get creative and experiment with different types of pasta to find your perfect match for your Spaghetti Bolognese.
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Preparing the sauce
To prepare the sauce, start by heating a large saucepan over medium heat. Add a tablespoon of olive oil and, once hot, add the beef mince with a pinch of salt and pepper. Cook the mince until it is well browned over a medium-high heat. Be careful not to burn the mince—it just needs to be a dark brown colour.
Once the mince is browned, transfer it to a bowl and set it aside. Add another tablespoon of oil to the saucepan and turn the heat to medium. Add the onions and a pinch of salt, frying gently for 5-6 minutes or until softened. You can also add some rosemary, garlic, and bacon at this stage, frying for around 10 minutes.
Next, add the finely chopped carrots and mushrooms and fry again. Pour in half a glass of red wine and let it bubble until it has reduced by three-quarters. Then, add the tomato puree, oregano, thyme, Worcestershire sauce, a crumbled stock cube, a couple of tins of chopped tomatoes, a pinch of sugar, and some salt and pepper.
Finally, bring the sauce to a boil and then simmer for at least 20 minutes to develop flavour. For an even richer sauce, you can slow cook for up to 3 hours. If you want a silky sauce, add a splash of milk to balance the acidity of the tomatoes.
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Cooking the meat
The first step in cooking the meat for spaghetti bolognese is to prepare the beef. In a bowl, combine ground beef with a small amount of baking soda and let it sit for at least 15 minutes. This process helps to tenderize the meat and improve its texture.
Next, heat a tablespoon of olive oil in a large saucepan over medium heat. You can also add some bacon or pancetta at this stage for extra flavour. Fry the bacon until it is golden and crisp, which should take around 10 minutes.
Now it's time to add the beef. Break up the meat into smaller pieces with a spoon or wooden utensil to prevent lumps. Cook the beef until it is well browned, stirring frequently. Be careful not to burn the meat; it should be a dark brown colour. This step should take around 3-4 minutes.
Once the beef is browned, you can add other ingredients like chopped vegetables and aromatics such as onions, garlic, carrots, celery, and mushrooms. Fry these ingredients together for a few minutes until they soften.
Finally, pour in a splash of red wine and let it bubble and reduce. You can also add tomato puree, oregano, thyme, and other herbs and spices to taste. Allow this mixture to simmer gently, developing flavour and tenderness over time. The longer you can leave it to simmer, the better—a couple of hours is ideal, but even 20 minutes will make a difference.
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Adding cheese
Cheese is a great way to add flavour and texture to your spaghetti bolognese. Parmesan is the most commonly used cheese, but you can also experiment with other varieties such as pecorino or grana padano. Here are some tips for adding cheese to your spaghetti bolognese:
Grate or shred the cheese
Before adding the cheese to your bolognese, grate or shred it to ensure it melts easily and blends well with the other ingredients. You can use a box grater or a food processor to grate the cheese. Grating the cheese also helps to distribute it evenly throughout the dish.
Stir the cheese into the sauce
Once your bolognese sauce is cooked, remove it from the heat and stir in some grated or shredded cheese. This will add a creamy texture and a tangy flavour to the sauce. Start by adding a small amount of cheese and taste as you go, as you can always add more but you don't want to overpower the other flavours.
Sprinkle cheese on top
When serving your spaghetti bolognese, sprinkle some extra cheese on top of each plate or bowl. This adds a nice presentation and allows your guests to adjust the cheesiness of their dish to their preference. You can also offer a variety of cheeses on the side for guests to choose from.
Use cheese as a garnish
In addition to sprinkling cheese on top, you can also use it as a garnish. Try using a vegetable peeler to create thin, delicate shavings of cheese that can be scattered over the dish. This adds a sophisticated touch to your presentation and provides an extra burst of flavour.
Experiment with different cheeses
While Parmesan is a popular choice, feel free to experiment with other cheeses that complement the flavours in your bolognese. Harder cheeses such as pecorino or grana padano can add a sharper flavour, while softer cheeses like mozzarella can provide a creamier texture. You can also try mixing different cheeses together to create a unique flavour profile.
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Serving suggestions
Spaghetti bolognese is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to consider:
Mixing Pasta and Sauce
One popular method is to mix the cooked spaghetti with the bolognese sauce. This is the traditional Italian way of serving it, allowing the pasta to absorb the flavour of the sauce and making the dish tastier and more evenly distributed. Simply add the cooked spaghetti to the pot of sauce, along with a little pasta water to help the sauce cling to the pasta. Toss gently until well combined and serve.
Pasta as a Base
Alternatively, you can serve the bolognese sauce on top of the pasta. Cook the spaghetti according to the package instructions, drain it, and divide it between bowls. Then, top the pasta with the bolognese sauce and any desired garnishes. This method allows you to control the ratio of pasta to sauce and is perfect for those who prefer a more saucy dish.
Cheesy Goodness
Parmesan cheese is a classic accompaniment to spaghetti bolognese. You can stir grated Parmesan into the sauce or sprinkle it on top of the dish just before serving. Freshly grated Parmesan is preferred over pre-grated for the best flavour. For an extra indulgent touch, try using other cheeses like mozzarella or cheddar, or opt for a creamy sauce like in spaghetti carbonara.
Bread on the Side
Bread is an excellent side dish to soak up any remaining sauce. Garlic bread, focaccia, or crusty bread are all great options. Dip them in extra virgin olive oil and balsamic vinegar, or simply enjoy them as is to mop up your plate.
Salad Companions
A fresh salad can provide a refreshing contrast to the hearty bolognese. Consider a simple chopped salad, a Caprese salad, or a more elaborate side dish like a summer salad with lamb kebabs. Salads can help lighten the meal and provide a balance of flavours and textures.
Creative Twists
If you have leftover bolognese sauce, there are endless possibilities. Try using it in dishes like stuffed spaghetti squash, gnocchi bake, lasagna, or even as a filling for jacket potatoes. Bolognese sauce freezes well, so you can always save it for future meals and get creative with your servings.
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