Description
A creative and delicious twist on classic spaghetti, served in crispy garlic bread bowls.
Ingredients
Scale
- 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
- 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
- Cook onion in olive oil until golden, then add garlic.
- Add ground beef and brown it well.
- Mix in tomato puree and pour in red wine, reduce the mixture.
- Add tomato passata, beef stock, herbs, and seasonings, and let it simmer for 25 minutes until thickened.
- Stir in the freshly grated parmesan.
- Cut the tops off the crusty rolls and hollow out the centers.
- Mix melted butter with garlic, parsley, and parmesan, then brush inside and outside of the rolls.
- Boil spaghetti until al dente, then transfer directly to the sauce and toss well.
- Fill the hollowed rolls with the pasta mixture, ensuring sauce is on top, then cover with shredded mozzarella.
- Cook in a preheated oven at 350°F for 8-10 minutes until the bread is crisp and cheese is melted. Optionally, broil for a minute to brown the cheese.
Notes
- Make sure not to overcook the spaghetti.
- Use day-old crusty rolls for the best texture.
- Experiment with different cheeses for topping if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg