Spaghetti Garlic Bread Bowls (Print Version)
Crusty garlic bread filled with spaghetti and a hearty tomato sauce topped with bubbly mozzarella cheese.
# What You'll Need:
→ Sauce
01 -
2 tablespoons olive oil
02 -
1 cup finely diced white onion
03 -
3 cloves garlic, minced
04 -
1 pound ground beef (12% fat)
05 -
120 ml (1/2 cup) tomato puree
06 -
120 ml (1/2 cup) red wine
07 -
240 ml (1 cup) tomato passata
08 -
120 ml (1/2 cup) beef stock
09 -
1 teaspoon Worcestershire sauce
10 -
1 tablespoon fresh basil, chopped
11 -
1 teaspoon dried oregano
12 -
1 teaspoon sugar
13 -
1/2 cup freshly grated Parmesan cheese
14 -
Salt and freshly ground black pepper to taste
→ Pasta
15 -
8 ounces dry spaghetti
→ Bread Bowls
16 -
2 crusty white rolls
17 -
3 tablespoons unsalted butter, melted
18 -
1 teaspoon garlic paste
19 -
1 tablespoon fresh parsley, finely chopped
20 -
2 tablespoons grated Parmesan cheese
→ Topping
21 -
1 cup shredded mozzarella cheese
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Cook diced onion until golden and translucent, approximately 8 minutes. Add minced garlic and cook for an additional 2 minutes, stirring frequently.
02 -
Add ground beef to the skillet and cook until browned, breaking up the meat with a spoon as it cooks. Stir in tomato puree and cook for 1 minute to combine flavors.
03 -
Pour in red wine, allowing it to reduce by half. Add tomato passata, beef stock, Worcestershire sauce, fresh basil, oregano, sugar, salt, and pepper. Simmer uncovered for 25 minutes, stirring occasionally until the sauce thickens. Remove from heat and stir in grated Parmesan cheese.
04 -
Cut the tops off the rolls and carefully hollow out the interiors to form bowls. In a small bowl, combine melted butter, garlic paste, chopped parsley, and grated Parmesan. Brush this mixture inside and outside each roll. Arrange rolls on a baking tray.
05 -
Boil spaghetti in salted water until al dente according to package instructions, then drain. Immediately toss the pasta into the meat sauce, ensuring thorough coating.
06 -
Fill each prepared bread bowl with the spaghetti and sauce mixture, allowing the sauce to settle on top. Generously sprinkle shredded mozzarella over each bowl. Bake in a preheated oven at 350°F (177°C) for 8 to 10 minutes or until the cheese is melted and the bread is crisp.
# Additional Notes:
01 -
Use a serrated knife to hollow the rolls cleanly. Let the sauce cool slightly before filling to prevent sogginess. Broil briefly for a bubbly, golden cheese finish.
02 -
Leftover filled bread bowls can be wrapped in foil and refrigerated for up to 2 days. Reheat in the oven to maintain texture.