Description
Turn crusty rolls into edible bowls filled with meat sauce spaghetti and topped with melted cheese. The bread gets brushed with garlic butter for extra flavor.
Ingredients
Scale
For the Meat Sauce:
- 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
For the Pasta and Bread Bowls:
- 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
- Start Sauce: Cook onion until golden, add garlic. Add beef and brown. Mix in tomato puree.
- Finish Sauce: Add wine, reduce. Add passata, stock, herbs, and seasonings. Simmer 25 minutes until thick. Stir in parmesan.
- Prep Bowls: Cut tops off rolls, hollow out centers. Mix melted butter with garlic, parsley, parmesan. Brush inside and outside of rolls.
- Cook Pasta: Boil spaghetti until al dente. Transfer directly to sauce and toss.
- Assemble: Fill rolls with pasta mixture, ensuring sauce on top. Top with mozzarella.
- Bake: Cook at 350°F for 8-10 minutes until bread is crisp and cheese melts. Optional: broil to brown cheese.
Notes
- Use firm crusty rolls that sound hollow when tapped.
- Save hollowed bread for breadcrumbs.
- Sauce can be made ahead.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian-Fusion
Nutrition
- Serving Size: 1 bread bowl
- Calories: 620
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg
Keywords: Spaghetti Garlic Bread Bowls, pasta, bread bowls, meat sauce, cheese, Italian fusion, comfort food
