Spaghetti Garlic Bread Bowls (Printable Version)

# What You Need:

→ For the Meat Sauce

01 - 1 tablespoon olive oil
02 - 1 medium white onion, finely diced
03 - 2 garlic cloves, finely diced
04 - 500 g ground beef (12% fat)
05 - 1 tablespoon tomato puree
06 - 80 ml red wine
07 - 500 g tomato passata
08 - 240 ml beef stock
09 - ½ tablespoon Worcestershire sauce
10 - ½ bunch fresh basil, chopped
11 - ½ teaspoon dried oregano
12 - ½ teaspoon sugar
13 - 20 g freshly grated parmesan cheese
14 - Salt and black pepper, to taste

→ For the Spaghetti

15 - 200 g spaghetti

→ For the Garlic Bread Bowls

16 - 6 crusty white rolls
17 - 100 g butter, melted
18 - 30 g parmesan cheese, finely grated
19 - 1 tablespoon fresh parsley, finely chopped
20 - 3 garlic cloves, made into paste

→ For Assembly

21 - 200 g mozzarella cheese, shredded

# Steps to Follow:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until golden, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up with a spoon, and brown thoroughly. Stir in tomato puree and cook for 1 minute. Pour in red wine, stirring and allowing it to reduce for 2 minutes. Add tomato passata, beef stock, Worcestershire sauce, basil, oregano, sugar, salt, and pepper. Stir well. Simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens. Stir in grated parmesan and adjust seasoning as needed.
02 - Preheat oven to 180°C. Cut the tops off the rolls, then hollow out the centers, leaving a 1 cm border. Reserve the bread for another use. In a bowl, mix melted butter with garlic paste, parsley, and parmesan. Brush the inside and outside of each roll generously with the garlic butter mixture. Place rolls on a baking sheet and set aside.
03 - Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente according to package instructions. Drain and transfer spaghetti directly into the meat sauce. Toss until well coated.
04 - Fill each prepared bread bowl with the spaghetti and sauce mixture, ensuring a generous amount of sauce on top. Sprinkle shredded mozzarella evenly over each bowl. Bake in the preheated oven for 8–10 minutes, until the bread is crisp and cheese is melted. For a browned cheese topping, broil for an additional 1–2 minutes, watching carefully.
05 - Serve immediately, garnished with extra basil or parsley if desired.

# Additional Notes:

01 - Choose firm, crusty rolls that sound hollow when tapped to ensure the bowls hold up well.
02 - Save the hollowed-out bread to make homemade breadcrumbs.
03 - The meat sauce can be prepared up to 2 days ahead and refrigerated.
04 - For a vegetarian version, substitute ground beef with plant-based mince and use vegetable stock.

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