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.
- 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, then 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 around 25 minutes until the sauce thickens. Stir in the parmesan, then check and adjust seasoning if needed.
- With around 8 minutes left before the sauce is done, add the spaghetti to salted boiling water and cook until al dente. Preheat the oven to 180C/350F.
- While the spaghetti cooks, slice the tops off the rolls and gut out most of the centre. Squish around the outside to help build a protective wall. Place the rolls on a large baking tray. In a small 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. Add the spaghetti mixture into the prepared bread bowls, ensuring you finish with some sauce to prevent the spaghetti from burning or drying out. Top with mozzarella, then bake in the oven for 8-10 minutes, or until the bread is crisp and the cheese has melted. You can also use the grill/broiler for the last minute to crisp the cheese.
- Garnish with parsley, then serve and enjoy!
Nutrition
Notes
For the beef, a 12% fat content provides good flavor without being too oily. If using very fatty mince, drain off excess fat before adding tomato puree. Ensure you use firm, crusty rolls that sound hollow when tapped to maintain their structure. If your rolls seem soft, bake them at 180C/350F for 5 minutes after gutting to firm them up. You can blitz the excess bread from the rolls to make breadcrumbs for later use. The meat sauce can be made ahead; cool completely, store tightly in the fridge, and gently reheat before tossing with pasta. Loosen with pasta water if needed. The garlic butter can also be prepared in advance.