Happy Tuesday friends,
This week I have teamed up with Parmigiano Reggiano to share some of our favourite cheese inspired recipes.
Throughout the week I will be sharing some of our favourite recipes using Parmigiano Reggiano cheese.
One meal we all love and can agree on is spaghetti bolognese. We love to mix it up by adding different vegetables to the sauces, a variety of pasta and changing what kind of cheese we sprinkle on top. No two pasta dishes are ever the same.
Even though we try lots of different variations one constant remains the sprinkled cheese. No cheese No pasta. Simples!!
It is always great to know that with just a few staple ingredients a quick and tasty Dinner can be sorted.
Today I am sharing our favourite Pasta Bolognese recipe using Parmigiano Reggiano Cheese.
When I met my Husband over 25 years ago, the first meal he ever made me was pasta bolognese. I remember thinking what’s this. I had never heard of it before ( I led a sheltered life!!!) Nowadays it is a meal we all eat weekly. The recipe has changed a bit over the years. At the minute we are all loving extra courgettes also a generous sprinkling of Parmigiano Reggiano Cheese.
Pasta Bolognese With Parmigiano Reggiano Cheese:
- 1-2 tbsp of Olive oil
- 2 medium red onions, peeled and chopped
- 2 courgettes, about 500g slice into big pieces and diced into quarters
- 500g minced beef
- 2x 400g tins of Italian plum tomatoes
- 100ml Of beef gravy granules made up
- 3 Tablespoons of tomato puree
- 1 Tbsp mixed herbs
- Sea salt and fresh ground pepper
- 500g of dried pasta, cooked
- 80g-100g Parmigiano Reggiano Cheese, grated
Peel and chop the red onions. Fry them gently in a big frying pan for about 3-4 minutes to soften them. Add the minced beef and fry for around 8-10 minutes until all the beef has browned.
Wash and cut the ends off the courgettes, then slice thickly. Chop each slice into 4 and set aside for a few minutes. Make 100ml of gravy up. Drain the fat from the now browned mince.
Add the courgettes, tinned tomatoes, already made up gravy, tomato puree, mixed herbs, salt and pepper. Bring the pan of ingredients to the boil then simmer for around 40 minutes. Stirring regularly.
Plan to have your pasta cooked by the time the bolognese is cooked. With around 15-20 minutes left on the Mix, start preparing your pasta.
Once everything is cooked, drain your pasta, then mix both the pasta and bolognese sauce together in a big bowl. Transfer your pasta into four pasta bowls. Sprinkle the grated Parmigiano Reggiano Cheese over each bowl.
Serve warm and enjoy it with your favourite red wine or drink of choice!!. Warm crusty bread with extra butter is also a very nice accompaniment to the meal. Mmmm…
We sprinkled Parmigiano Reggiano cheese, known as the King of Cheeses, on top of our meal and it tasted great.
This is one of the world’s oldest and richest cheeses. Did you know it is still produced today as it was nine centuries ago?
This cheese has a long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.
Have you ever tried Parmigiano Reggiano before?
If so, what do you like to eat it with?
About this post:
This post is commissioned for Parmigiano Reggiano Cheese but as always, all thoughts are my own.