Spaghetti Garlic Bread Bowls (Print Version)
# Ingredients:
→ For the Bread Bowls
01 -
6 crusty white rolls
02 -
1/2 cup butter, melted
03 -
2 garlic cloves, made into paste
04 -
1 tablespoon fresh parsley, chopped
05 -
2 tablespoons grated Parmesan cheese
→ For the Meat Sauce
06 -
1 pound ground beef
07 -
1 medium onion, diced
08 -
3 garlic cloves, minced
09 -
1 tablespoon tomato paste
10 -
1/2 cup red wine
11 -
2 cups tomato passata
12 -
1 cup beef stock
13 -
1/2 tablespoon Worcestershire sauce
14 -
1/2 teaspoon sugar
15 -
1/2 teaspoon dried oregano
16 -
1/2 cup fresh basil, chopped
17 -
6 tablespoons grated Parmesan cheese
18 -
Olive oil, for cooking
→ For Assembly
19 -
8 ounces spaghetti
20 -
2 cups shredded mozzarella cheese
# Instructions:
01 -
Heat a splash of olive oil in a large pan over medium heat. Add the diced onion and cook until golden and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
02 -
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the red wine and simmer for 2 minutes, allowing the alcohol to cook off and the flavor to concentrate.
03 -
Add the tomato passata, beef stock, Worcestershire sauce, sugar, dried oregano, and most of the fresh basil (save some for garnish). Reduce heat to low and simmer for about 25 minutes, stirring occasionally, until the sauce has thickened. Stir in the Parmesan cheese and remove from heat.
04 -
Preheat your oven to 350°F (175°C). Cut the tops off the crusty rolls and hollow them out, leaving about a 1/2-inch thick shell all around. Save the bread pieces for another use.
05 -
In a small bowl, combine melted butter, garlic paste, chopped parsley, and 2 tablespoons of Parmesan cheese. Mix well. Using a pastry brush, generously coat the inside and outside of each bread bowl with this mixture.
06 -
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well, then add to the meat sauce and toss until evenly coated.
07 -
Place the prepared bread bowls on a baking sheet. Fill each one with the spaghetti and meat sauce mixture. Don't be afraid to pile it high. Top each bowl generously with shredded mozzarella cheese.
08 -
Bake in the preheated oven for 8-10 minutes until the bread is crispy and the cheese is melted. For an extra bubbly, golden cheese topping, turn on the broiler for the final 1-2 minutes, watching carefully to prevent burning. Garnish with remaining fresh basil before serving.
# Notes:
01 -
These handheld spaghetti bowls are perfect for casual entertaining or fun family dinners.
02 -
You can prepare the meat sauce a day ahead to save time and allow the flavors to develop even more.
03 -
For a vegetarian version, substitute the beef with mushrooms or plant-based meat alternative.