One of the additions to my Bucket List that I made while on vacation recently was to sample every different kind of cheese in the world before I die. While some might argue that such a pastime would hasten my death, I disagree. In my humble opinion, the production of cheese is one of mankind's greatest achievements, and if eating it means that I will die a bit sooner, well, then, so be it. Just grate up a bit of Manchego cheese on your spaghetti sometime and you'll see what I mean.
In an effort to eat healthier, organic foods, I've been buying a variety of things I've never tried before, and I'm pretty sure that those old world cheeses have been produced organically since they first began making them who knows how long ago. Made in the La Mancha region of Spain from sheep's milk and its production carefully controlled, if Manchego cheese isn't labeled as organic, it probably should be.
At any rate, I made this spaghetti dinner for the DH and myself a while back, and if it wasn't the best we'd ever tasted, it came damn close.
Spaghetti with Manchego Cheese
Saute in 2 tbsp extra virgin olive oil:
1 lb lean ground beef
1/4 cup sliced black olives
1/2 cup sliced mushrooms
1 medium onion, chopped
2 cloves of garlic, minced
1 24 oz jar of organic pasta sauce (I used Bertolli with olive oil, basil, & garlic) and cook over medium low heat until sauce is thickened.
Cook organic whole wheat spaghetti according to package directions. Drain.
Heat 2 tbsp organic butter with 1 tbsp extra virgin olive oil and 2 tbsp pesto in a pan until butter is melted and sizzling. Add drained pasta and toss until coated. Top with the Bertolli sauce mixture and liberally sprinkle with grated Manchego cheese.