Spaghetti Garlic Bread Bowls (Print Version)

# Ingredients:

→ Pasta Filling

01 - 2 tablespoons 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 purée
06 - 80 ml red wine
07 - 500 g tomato passata
08 - 240 ml beef stock
09 - 0.5 tablespoon Worcestershire sauce
10 - 0.5 bunch fresh basil, chopped
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon sugar
13 - 20 g freshly grated Parmesan cheese
14 - 200 g spaghetti

→ Garlic Bread Bowls & Topping

15 - 6 crusty white rolls
16 - 100 g butter, melted
17 - 30 g Parmesan cheese, finely grated
18 - 1 tablespoon fresh parsley, finely chopped
19 - 3 garlic cloves, made into paste
20 - 200 g mozzarella cheese, shredded

# Instructions:

01 - Heat olive oil in a large pan over medium heat. Sauté the onion until golden, then stir in the diced garlic and cook for 1 minute until fragrant. Add the ground beef and cook until well-browned, breaking it up as it cooks. Stir in the tomato purée and mix thoroughly.
02 - Add red wine to the pan and simmer until reduced by half. Incorporate tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, sugar, and season with salt and pepper. Simmer uncovered for 25 minutes, stirring occasionally, until thickened. Stir in the grated Parmesan at the end.
03 - Cut the tops off the crusty rolls and hollow out the centers, leaving enough bread to form a stable bowl. Combine the melted butter, garlic paste, chopped parsley, and grated Parmesan. Brush the inside and outside of each roll generously with the butter mixture.
04 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Drain and transfer directly into the pasta sauce. Toss well to coat all strands evenly.
05 - Fill each prepared bread bowl with a generous portion of the spaghetti mixture, ensuring some sauce remains on top. Sprinkle shredded mozzarella cheese over each filled bowl.
06 - Arrange the filled bread bowls on a baking tray. Bake in a preheated oven at 175°C (350°F) for 8–10 minutes, or until the bread is crisp and the cheese has melted. For a golden-brown finish, briefly broil the bowls, watching closely to avoid burning. Serve hot.

# Notes:

01 - Choose rolls with a firm, crusty exterior that sound hollow when tapped for best textural contrast.
02 - Reserve the hollowed bread to make fresh breadcrumbs.
03 - The sauce can be made ahead and stored refrigerated for up to 2 days.

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