Spaghetti Bread Bowls (Print Version)

# Ingredients:

→ Spaghetti & Meat Sauce

01 - Drizzle of olive oil
02 - 1 medium white onion, finely diced
03 - 2 cloves garlic, finely diced
04 - 500g / 1lb ground beef (12% fat recommended)
05 - 1 heaped tbsp tomato puree (tomato paste)
06 - 80ml / 1/3 cup red wine (or substitute with more beef stock)
07 - 500g / 2 cups tomato passata (pureed tomatoes)
08 - 240ml / 1 cup beef stock
09 - 1/2 tbsp Worcestershire sauce
10 - 1/2 bunch fresh basil, finely chopped
11 - 1/2 tsp dried oregano
12 - 1/2 tsp sugar
13 - 20g / 1/4 cup freshly grated Parmesan
14 - Salt & black pepper, to taste
15 - 200g / 7oz spaghetti

→ Garlic Bread Bowls

16 - 6 crusty white rolls (about 4.5-5 inches wide)
17 - 100g / 7 tbsp butter, melted
18 - 30g / 1oz Parmesan cheese (grated)
19 - 1 heaped tbsp finely diced fresh parsley (plus more for garnish)
20 - 3 cloves garlic, finely minced into a paste
21 - 200g / 2 cups shredded mozzarella cheese (or as needed)

# Instructions:

01 - Heat olive oil in a large pan over medium heat. Add diced onion and cook until soft and golden. Stir in the garlic and cook for another 20 seconds. Add the ground beef and cook until browned, breaking it up as it cooks.
02 - Stir in the tomato puree and cook for a minute. Pour in red wine and let it simmer for 2 minutes to reduce. Add the tomato passata, beef stock, Worcestershire sauce, basil, oregano, and sugar. Season with salt and black pepper. Simmer for about 25 minutes until the sauce thickens. Stir in Parmesan and adjust seasoning if needed.
03 - With about 8 minutes left in the sauce’s cooking time, boil salted water and cook the spaghetti until al dente. Drain and set aside.
04 - Preheat the oven to 180°C/350°F. Cut off the tops of the rolls and hollow out the centers, leaving a firm edge. Press around the sides to create a sturdy structure. Arrange the hollowed rolls on a baking sheet lined with parchment paper.
05 - In a small bowl, mix melted butter, minced garlic, parsley, and grated Parmesan. Brush the inside and outside of each roll with the garlic butter mixture.
06 - Mix the cooked spaghetti into the meat sauce, then portion it into each bread bowl, making sure to distribute the sauce evenly. Top each with shredded mozzarella.
07 - Bake for 8-10 minutes, or until the bread is crispy and the cheese is melted. For extra crispiness, turn on the broiler for the last 2 minutes.
08 - Remove from the oven, garnish with more parsley, and serve hot.

# Notes:

01 - For a sturdier bread bowl, toast the hollowed-out rolls at 180°C/350°F for 5 minutes before filling.
02 - Leftover bread can be blended into breadcrumbs for later use.
03 - To save time, make the meat sauce ahead of time and refrigerate. Reheat before assembling.

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