Spaghetti Garlic Bread Bowls (Print Version)
Spaghetti served inside garlic bread bowls with a cheesy, saucy filling for a cozy, satisfying meal.
# Ingredients:
→ For the spaghetti 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
→ For the pasta
14 -
200g spaghetti
→ For the garlic bread bowls
15 -
6 crusty white rolls
16 -
100g butter, melted
17 -
30g parmesan, finely grated
18 -
1 tablespoon fresh parsley, finely chopped
19 -
3 garlic cloves, made into paste
20 -
200g mozzarella, shredded
# Steps:
01 -
Heat olive oil in a pan over medium heat. Cook the onion until golden and softened, then add garlic and sauté briefly. Add the ground beef and cook until browned. Stir in tomato puree.
02 -
Add red wine and simmer until reduced. Stir in the tomato passata, beef stock, Worcestershire sauce, basil, oregano, sugar, and season with salt and pepper. Let the mixture simmer gently for 25 minutes until thickened. Stir in the parmesan cheese to finish.
03 -
Cut the tops off the rolls and hollow out the centers. Combine melted butter, garlic paste, parsley, and parmesan, then brush this mixture onto the inside and outside of the rolls.
04 -
Cook the spaghetti in boiling salted water until al dente. Drain and transfer directly into the sauce, tossing to coat thoroughly.
05 -
Fill the hollowed rolls with the spaghetti mixture, making sure to include sauce on top. Sprinkle shredded mozzarella over the spaghetti.
06 -
Preheat the oven to 180°C (350°F). Place the filled bread bowls on a baking tray and bake for 8-10 minutes, until the bread is crispy and the cheese is melted. Optionally, broil briefly to brown the cheese.