Ingredients
Equipment
Method
- Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it starts to soften and turn golden. Then add the garlic and fry for 20 seconds.
- Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go.
- Stir in the tomato puree and fry for a minute. Pour in the wine and simmer for a couple of minutes to reduce.
- Pour in the passata and stock. Stir in the Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper. Bring to a simmer, then lower the heat and simmer for about 25 minutes until the sauce thickens.
- Stir in the parmesan. Check the seasoning and adjust if needed.
- With about 8 minutes remaining, add the spaghetti to salted boiling water and cook until al dente. Preheat your oven to 180C/350F.
- While the spaghetti cooks, slice the tops off the rolls and gut out most of the center. Squish around the outside to help build a protective wall. Place the rolls on a large baking tray.
- In a small pot or ramekin, combine the melted butter, garlic paste, parsley, and parmesan. Brush the inside and outside of the rolls with this mixture.
- Once the spaghetti is al dente, use tongs to transfer it straight from the pot into the sauce and toss to combine. Fill the bread bowls with the spaghetti mixture, making sure to finish with some sauce to prevent the spaghetti from burning or drying out.
- Top the spaghetti in the bowls with mozzarella. Bake in the oven for 8 to 10 minutes, or until the bread is crisp and the cheese has melted. You can use the grill or broiler briefly to crisp the cheese if desired.
- Garnish with parsley and serve immediately.
Nutrition
Notes
If you use very fatty mince for the sauce, drain off the fat before you stir in the tomato puree. Use firm, crusty rolls to help the bowls keep their structure during baking. You can blitz up the excess bread you remove from the rolls and store it frozen or at room temperature for later use as breadcrumbs.