Description
A fun twist on traditional spaghetti, combining rich pasta and cheese in crispy garlic bread bowls.
Ingredients
Scale
- Olive oil for cooking
- 1 medium white onion, finely diced
- 2 garlic cloves, finely diced
- 500g ground beef (12% fat)
- 1 tablespoon tomato puree
- 80ml red wine
- 500g tomato passata
- 240ml beef stock
- ½ tablespoon Worcestershire sauce
- ½ bunch fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20g freshly grated parmesan
- 200g spaghetti
- 6 crusty white rolls
- 100g butter, melted
- 30g parmesan for butter
- 1 tablespoon fresh parsley, finely chopped
- 3 garlic cloves, made into paste
- 200g mozzarella, shredded
Instructions
- Heat olive oil in a skillet and cook the diced onion until golden. Add finely diced garlic and sauté for a minute.
- Add ground beef to the skillet, browning the meat and breaking it apart with a spoon.
- Mix in the tomato puree and cook for a couple of minutes.
- Pour in the red wine and reduce for a few minutes.
- Add tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Stir well and let simmer for about 25 minutes until the sauce thickens. Stir in grated parmesan.
- While the sauce simmers, cut the tops off the crusty rolls and hollow out the centers.
- In a bowl, mix melted butter with garlic paste, chopped parsley, and parmesan; brush on the inside and outside of the rolls.
- Boil spaghetti in salted water until al dente, drain, and add directly to the sauce, tossing to coat.
- Fill hollowed rolls with the pasta mixture, topping with shredded mozzarella.
- Preheat oven to 350°F (175°C) and bake rolls for 8-10 minutes until crisp and cheese melts. Broil for a minute for a golden finish.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg