Description
Saucy, cheesy spaghetti stuffed into garlic-infused crusty bread bowls for a fun, handheld meal.
Ingredients
- Olive oil
- 1 medium onion, finely diced
- 2–3 garlic cloves, minced
- 500 g (1 lb) ground beef
- 1 Tbsp tomato paste
- 80 ml (1/3 cup) red wine (or extra beef stock)
- 500 g passata (pureed tomatoes)
- 240 ml (1 cup) beef stock
- ½ Tbsp Worcestershire sauce
- ½ tsp dried oregano
- ½ tsp sugar
- ½ bunch fresh basil, chopped
- 20 g (¼ cup) freshly grated parmesan
- Salt & black pepper
- 200 g spaghetti
- 6 large crusty white rolls
- 100 g (7 Tbsp) butter, melted
- 3 garlic cloves, finely grated
- 30 g (1 oz) parmesan, grated
- 1 Tbsp fresh parsley, chopped (plus garnish)
- 200 g (2 cups) shredded mozzarella
Instructions
- Heat olive oil and sauté onion, then garlic.
- Brown beef, stir in tomato paste, add wine and reduce.
- Add passata, stock, Worcestershire, oregano, basil, sugar, salt, and pepper; simmer until thickened.
- Cook spaghetti al dente; combine with sauce.
- Preheat oven to 180 °C (350 °F). Hollow out rolls.
- Mix melted butter, garlic, parsley, and parmesan; brush inside and outside rolls.
- Fill rolls with spaghetti, top with mozzarella, bake 8–10 minutes until crispy.
- Garnish with parsley and serve hot.
Notes
- Use mushrooms or plant-based meat for a vegetarian option.
- Provolone or burrata cheese works as a tasty alternative.
- Short pasta shapes like penne can simplify eating.
- Sourdough or kaiser buns hold filling well.
- Reheat sauce separately to avoid soggy bread.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 650
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
