Spaghetti Garlic Bread Bowls (Print)
Savory beef pasta nestled in garlic-buttered bread bowls, topped with bubbling mozzarella - a creative Italian-fusion comfort dish.
# Ingredients:
→ Base Sauce
01 -
Olive oil for cooking
02 -
1 medium white onion, finely diced
03 -
2 garlic cloves, finely diced
04 -
500g ground beef (12% fat)
05 -
1 tablespoon tomato puree
06 -
80ml red wine
07 -
500g tomato passata
08 -
240ml beef stock
09 -
½ tablespoon Worcestershire sauce
10 -
½ bunch fresh basil, chopped
11 -
½ teaspoon dried oregano
12 -
½ teaspoon sugar
13 -
20g freshly grated parmesan
→ Pasta
14 -
200g spaghetti
→ Bread Bowls
15 -
6 crusty white rolls
16 -
100g butter, melted
17 -
30g parmesan for garlic butter
18 -
1 tablespoon fresh parsley, finely chopped
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3 garlic cloves, made into paste
20 -
200g mozzarella, shredded
# Directions:
01 -
Heat olive oil in a large pan. Add finely diced onion and cook until golden brown. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef and brown thoroughly. Stir in tomato puree and cook for 1 minute.
02 -
Pour in red wine and allow to reduce by half. Add tomato passata, beef stock, Worcestershire sauce, basil, oregano, and sugar. Simmer for 25 minutes until sauce thickens. Stir in freshly grated parmesan.
03 -
Cut tops off crusty rolls and hollow out centers, creating bowls. Combine melted butter with garlic paste, chopped parsley, and parmesan. Brush mixture thoroughly on both inside and outside of bread bowls.
04 -
Bring a large pot of salted water to boil. Cook spaghetti until al dente according to package instructions. Transfer directly to sauce and toss thoroughly to coat.
05 -
Fill prepared bread bowls with pasta mixture, ensuring sauce is visible on top. Sprinkle generously with shredded mozzarella.
06 -
Preheat oven to 180°C (350°F). Place filled bread bowls on a baking tray and bake for 8-10 minutes until bread is crisp and cheese is melted. For extra color, briefly broil until cheese begins to brown.
# Notes:
01 -
Use firm crusty rolls that sound hollow when tapped for best results.
02 -
Save hollowed bread for homemade breadcrumbs.
03 -
Sauce can be prepared up to two days ahead and refrigerated.