Bushra Griffith
Spaghetti bolognese is a popular dish due to its delicious taste and simplicity. The traditional recipe for this Italian classic involves spaghetti topped with a rich meat sauce, typically made with ground beef, tomatoes, onions, garlic, and herbs. While the classic recipe is mouth-watering, many people like to experiment with different variations of the dish. One such variation is adding cheese, which can enhance the flavour and creaminess of the dish. The type of cheese used can vary according to personal preference, but some common choices include Parmesan, Romano, Cheddar, and Mozzarella.
| Characteristics | Values |
|---|---|
| Cheese type | Parmesan, Romano, Asiago, Grana Padano, Cheddar, Mozzarella, Pecorino Romano |
| Texture | Grated, melted |
| Taste | Salty |
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What You'll Learn
Parmesan cheese
The process of grating or shaving parmesan cheese allows for an even distribution of the cheese throughout the dish. The small pieces of cheese melt slightly when they come into contact with the hot pasta and sauce, creating a creamy texture and coating the strands of spaghetti. This technique ensures that each bite of spaghetti bolognese is packed with flavour and has a pleasant mouthfeel.
When choosing parmesan cheese for spaghetti bolognese, it is recommended to select a block of cheese and grate it yourself rather than purchasing pre-grated cheese. This is because freshly grated parmesan has a more intense flavour and aroma, enhancing the overall taste experience of the dish. Additionally, buying a block of cheese allows for better control over the size and thickness of the grated pieces, ensuring they meld seamlessly with the other components of the meal.
For those who enjoy the taste of parmesan but are looking for a more economical option, Grana Padano is a similar cheese produced using a nearly identical process. It is slightly more affordable than Parmigiano Reggiano while still offering a robust and savoury flavour that can elevate a simple plate of spaghetti bolognese into something extraordinary.
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Romano cheese
Pecorino Romano is a sheep's milk cheese from the Lazio region of Italy. It is a hard, salty, and sharp cheese, used almost exclusively for grating. Its tangy, umami-rich qualities add zip and bite to any dish.
Pecorino Romano is a versatile cheese that can be used in many dishes. It can be grated on top of pasta, mixed with meatballs, or used on a cheese board. Some people also like to mix it with mozzarella as a pizza topping. It can also be used on eggs, potatoes, and in dressings.
When using Pecorino Romano in spaghetti, it is recommended to finish the pasta and cheese in a separate skillet to prevent the cheese from clumping. The pasta can be tossed with olive oil, butter, black pepper, and grated Pecorino Romano cheese.
Pecorino Romano is considered by some to be the best cheese for pasta, even better than Parmesan. It has a more unique and bold flavor and is also cheaper than Parmesan.
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Cheddar cheese
When it comes to using cheddar cheese in spaghetti bolognese, there are a few ways to incorporate it into the dish. One common method is to grate the cheddar cheese over the spaghetti before serving. This allows the cheese to melt slightly and creates a creamy texture that blends well with the sauce. The amount of cheddar cheese added can vary depending on individual preference, ranging from a light grating to a more generous topping.
Additionally, cheddar cheese has a creamy texture that can contribute to the overall creaminess of the dish. When melted, it can create a smooth and indulgent mouthfeel, making the spaghetti bolognese even more satisfying. For those who prefer a more pronounced cheese flavour, combining cheddar with other cheeses like Parmesan or Italian hard grated cheese can be a tasty option.
When choosing cheddar cheese for spaghetti bolognese, it's recommended to select a variety that has a good melting capability. Mild or medium cheddar cheeses tend to melt more smoothly, adding a creamy texture to the dish. Sharp cheddar cheeses, while offering a more pronounced flavour, may not melt as smoothly and can sometimes become greasy when heated.
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Grana Padano
When cooking spaghetti bolognese, it is recommended to grate Grana Padano over the top of the dish before serving. It can also be mixed into the sauce, adding a creamy texture and savoury taste.
For a chicken bolognese recipe, Grana Padano is added to the sauce with bel paese cheese, stirring until the pasta is coated. The remaining grated cheese is then used to garnish the dish.
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Mozzarella
Some people believe that mozzarella is not the best choice for spaghetti bolognese because it does not have as strong a flavour as other cheeses, such as Parmigiano Reggiano (also known as Parmesan) or Grana Padano. These hard cheeses are often preferred for adding to sauces. Mozzarella is considered better suited to baked pasta dishes, such as baked spaghetti or ravioli, where it can be melted and combined with other ingredients.
However, others enjoy the mild flavour of mozzarella in their spaghetti bolognese. It can be added to the dish in several ways. Some people prefer to grate it over the top of the pasta after plating, ensuring that the spaghetti is still hot so that the cheese melts slightly. Others like to add grated or cubed mozzarella to the sauce while it is still hot, so that it melts and combines with the sauce. This can be done either on the stove or by baking the pasta in the oven.
Ultimately, the choice of whether to use mozzarella in spaghetti bolognese depends on personal preference. Some people may enjoy the mild, creamy flavour it adds to the dish, while others may prefer a stronger, sharper flavour from a different type of cheese.
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Frequently asked questions
Parmesan, Romano, Asiago, and mature cheddar are all popular choices.
Parmesan is the traditional choice, but Romano is also a classic Italian option.
It depends on your preference. Some people like to lightly sprinkle cheese over their spaghetti, while others prefer to drown it in cheese.
You can add cheese to your spaghetti bolognese at the end, just before serving.
