Spaghetti Garlic Bread Bowls (Printable Page)
# What You Need:
→ Base 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
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500g tomato passata
08 -
240ml beef stock
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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
→ Bread Bowls
15 -
6 crusty white rolls
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100g butter, melted
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30g parmesan for butter
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1 tablespoon fresh parsley, finely chopped
19 -
3 garlic cloves, made into paste
20 -
200g mozzarella, shredded
# How to Make It:
01 -
Heat olive oil in a large pan over medium heat. Add the diced onion and cook until golden. Add the finely diced garlic and cook for 30 seconds until fragrant. Add the ground beef and brown thoroughly. Once browned, mix in the tomato puree and cook for 1 minute.
02 -
Pour in the red wine and allow to reduce by half. Add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Simmer for 25 minutes until the sauce has thickened considerably. Finish by stirring in the freshly grated parmesan.
03 -
Preheat oven to 180°C (350°F). Cut the tops off the crusty rolls and hollow out the centers, creating bowls. 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.
04 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Once done, transfer the pasta directly to the sauce without draining and toss until fully coated.
05 -
Fill each bread bowl with the pasta mixture, ensuring some sauce sits on top. Distribute the shredded mozzarella evenly over each filled bread bowl.
06 -
Place the assembled bread bowls on a baking tray and bake for 8-10 minutes until the bread becomes crisp and the cheese melts completely. For additional color, briefly broil until the cheese develops a golden-brown finish.
# Helpful Tips:
01 -
The hollowed bread can be torn into pieces and toasted to serve alongside or used in another recipe.
02 -
For best results, choose rolls that are sturdy enough to hold the filling without collapsing.