Spaghetti Garlic Bread Bowls (Print Version)
# Ingredients:
→ Base Sauce
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
→ Pasta & Bread
14 -
200g spaghetti
15 -
6 crusty white rolls
→ Garlic Butter & Toppings
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 -
Heat olive oil in a large pan over medium heat. Add the finely diced onion and cook until golden and translucent. Add the garlic and cook for another minute until fragrant.
02 -
Add the ground beef to the pan and cook until thoroughly browned, breaking up any lumps with a wooden spoon. Stir in the tomato puree and cook for 1-2 minutes to remove the raw flavor.
03 -
Pour in the red wine and simmer until reduced by half. Add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Reduce heat and simmer for 25 minutes until the sauce has thickened. Stir in the freshly grated parmesan.
04 -
Preheat oven to 180°C (350°F). Cut the tops off the crusty rolls and hollow out the centers, leaving a thick wall to hold the filling. In a small bowl, combine the melted butter with garlic paste, chopped parsley, and parmesan. Brush this mixture generously inside and outside of the bread bowls.
05 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Using tongs, transfer the pasta directly to the sauce and toss thoroughly to coat.
06 -
Fill each bread bowl with the spaghetti mixture, ensuring some sauce sits on top. Sprinkle generously with shredded mozzarella. Place on a baking sheet and bake for 8-10 minutes until the bread is crisp and the cheese is melted. For a golden top, briefly place under the broiler until the cheese bubbles and browns.
# Notes:
01 -
The bread bowls can be prepared ahead of time and refrigerated until ready to fill and bake.
02 -
For extra flavor, reserve the bread you scoop out, dice it, toss with olive oil and herbs, and toast to make croutons for garnish.