Spaghetti Garlic Bread Bowls (Print Version)
# Ingredients:
01 -
Olive oil for cooking.
02 -
1 medium white onion, finely diced.
03 -
2 garlic cloves, finely diced.
04 -
500g ground beef (12% fat).
05 -
1 tablespoon tomato puree.
06 -
80ml red wine.
07 -
500g tomato passata.
08 -
240ml beef stock.
09 -
½ tablespoon Worcestershire sauce.
10 -
½ bunch fresh basil, chopped.
11 -
½ teaspoon dried oregano.
12 -
½ teaspoon sugar.
13 -
20g freshly grated parmesan.
14 -
200g spaghetti.
15 -
6 crusty white rolls.
16 -
100g butter, melted.
17 -
30g parmesan for butter.
18 -
1 tablespoon fresh parsley, finely chopped.
19 -
3 garlic cloves, made into paste.
20 -
200g mozzarella, shredded.
# Instructions:
01 -
Cook onion until golden, add garlic. Add beef and brown. Mix in tomato puree.
02 -
Add wine, reduce. Add passata, stock, herbs and seasonings. Simmer 25 minutes until thick. Stir in parmesan.
03 -
Cut tops off rolls, hollow out centers. Mix melted butter with garlic, parsley, parmesan. Brush inside and outside of rolls.
04 -
Boil spaghetti until al dente. Transfer directly to sauce and toss.
05 -
Fill rolls with pasta mixture, ensuring sauce on top. Top with mozzarella.
06 -
Cook at 350°F for 8-10 minutes until bread is crisp and cheese melts. Optional: broil to brown cheese.
# Notes:
01 -
Use firm crusty rolls that sound hollow when tapped.
02 -
Save hollowed bread for breadcrumbs.
03 -
Sauce can be made ahead.