Description
Indulge in these hearty Spaghetti Garlic Bread Bowls, where savory beef tomato sauce meets perfectly cooked spaghetti, all tucked into crisp, garlic-buttered bread bowls topped with melted mozzarella. This meal combines comforting flavors with an interactive presentation that’s perfect for sharing and impressing at any casual gathering.
Ingredients
Sauce and Spaghetti
- Drizzle of Olive Oil
- 1 medium White Onion, finely diced
- 2 cloves Garlic, finely diced
- 500g / 1lb Minced/Ground Beef
- 1 heaped tbsp Tomato Puree (Tomato Paste)
- 80ml / 1/3 cup Beef Stock
- 500g / 2 cups Tomato Passata
- 240ml / 1 cup Beef Stock
- 1/2 tbsp Worcestershire Sauce
- 1/2 bunch Fresh Basil, finely diced
- 1/2 tsp Dried Oregano
- 1/2 tsp Sugar
- 20g / 1/4 cup freshly grated Parmesan
- Salt & Black Pepper, as needed
- 200g / 7oz Spaghetti
Bread Bowls and Toppings
- 6x Crusty White Rolls
- 100g / 7 tbsp Butter, melted
- 30g / 1oz Parmesan (fresh dusty variety)
- 1 heaped tbsp very finely diced Fresh Parsley, plus extra to garnish
- 3 cloves Garlic, grated/mashed into paste
- 200g / 2 cups Shredded Mozzarella
Instructions
- Start the Sauce: Heat a drizzle of olive oil in a large pan over medium heat. Add the finely diced white onion and fry until soft and golden. Then add the finely diced garlic and sauté briefly for about 20 seconds. Add the minced beef and cook until browned, breaking it up with a spoon as it cooks.
- Build the Flavour: Stir in the heaped tablespoon of tomato puree and fry for 1 minute to deepen the flavor. Pour in 80ml beef stock and simmer for a couple of minutes to reduce slightly. Add the tomato passata, remaining 240ml beef stock, Worcestershire sauce, finely diced fresh basil, dried oregano, sugar, and season with salt and black pepper starting with 1/4 tsp each. Let the sauce simmer on low heat for about 25 minutes, stirring occasionally until thickened. Stir in 20g freshly grated Parmesan and adjust seasoning to taste.
- Cook the Spaghetti: With about 8 minutes left on the sauce simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Meanwhile, preheat the oven to 180°C (350°F).
- Prepare the Bread Bowls: Slice the tops off the crusty white rolls and hollow them out, pressing the sides to reinforce the structure. Place the hollowed rolls on a parchment-lined baking tray. Mix melted butter, garlic paste, finely diced parsley, and 30g Parmesan together, then brush this mixture generously all over the inside and outside of the bread bowls.
- Combine Pasta & Sauce: Using tongs, transfer the cooked spaghetti straight from the boiling water pot into the pan with the sauce and toss well to coat evenly. Fill the prepared bread bowls with the saucy spaghetti, spooning extra sauce on top. Sprinkle shredded mozzarella generously over each filled bread bowl.
- Bake and Serve: Bake the filled bread bowls in the preheated oven for 8 to 10 minutes until the bread is crisp and the mozzarella has melted. For a golden-brown cheese topping, broil or grill briefly at the end. Garnish with extra fresh parsley and serve immediately for a warm and satisfying meal.
Notes
- Hollowing the rolls carefully helps prevent leaks and keeps the bread bowls sturdy.
- Using fresh garlic for both sauce and bread bowls ensures vibrant flavor, but adjust amounts according to your preference.
- You can substitute beef with ground turkey or plant-based meat for a different variation.
- Be careful not to overcook the spaghetti as it will cook slightly more in the sauce and oven.
- Leftover bread bowl shells can be toasted separately for dipping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
