Spaghetti bolognese with old dutch master cheese
A true Italian classic, with a cheesy-meaty sauce, a favourite for many families
14.5 oz diced tomatoes
1/2 small package basil
1 1/2 tablespoon Frico Old Dutch Master Aged Gouda cheese
2 cloves garlic
1/2 lb minced beef
6 oz spaghetti
salt for seasoning
olive oil (to prevent sticking)
Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
Wash and dry parsley. Transfer to a plate.
Heat a sauté pan over medium heat.
Peel and mince onion and garlic.
Coat bottom of pan with oil. Add onion, garlic. Stirring frequently, cook until softened, 5-6 minutes.
Increase heat to medium-high and add beef. Breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.
Add tomatoes, salt, and pepper.
Stir and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 10 minutes.
Drain pasta, return to sauce pan, and drizzle with a little olive oil to prevent sticking.
To serve, place pasta in a shallow bowl or plate and top with bolognese sauce. Sprinkle with Frico Old Dutch Master Aged Gouda cheese and garnish with basil.