Spaghetti Garlic Bread Bowls (Printer-Friendly Version)

Crusty bread bowls filled with spaghetti in rich meat sauce and melted cheese, perfect for casual dinners or gatherings.

# Ingredients Needed:

→ Bread

01 - 4 crusty white rolls, each about 4 ounces

→ Garlic Butter Mix

02 - 4 tablespoons unsalted butter, melted
03 - 1 tablespoon garlic paste
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons grated Parmesan cheese

→ Meat Sauce

06 - 2 tablespoons olive oil
07 - 1 medium onion, diced (about 150 grams)
08 - 3 cloves garlic, minced
09 - 450 grams ground beef
10 - 2 tablespoons tomato paste
11 - 120 milliliters red wine (optional)
12 - 400 milliliters passata
13 - 120 milliliters beef stock
14 - 1 teaspoon Worcestershire sauce
15 - 1 teaspoon sugar
16 - 1 teaspoon dried oregano
17 - 2 tablespoons fresh basil, chopped
18 - 2 tablespoons grated Parmesan cheese

→ Pasta and Cheese

19 - 225 grams spaghetti
20 - 1 cup shredded mozzarella cheese (about 112 grams)
21 - 2 tablespoons grated Parmesan cheese

# Step-by-Step Directions:

01 - Heat olive oil in a skillet over medium heat. Cook diced onion until soft and golden, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Increase heat to medium-high and add ground beef, browning thoroughly and creating crispy bits. Stir in tomato paste and cook until it darkens slightly, about 2 minutes. Pour in red wine and reduce by half, scraping browned bits from the pan. Add passata, beef stock, Worcestershire sauce, sugar, oregano, and fresh basil. Simmer gently for 25 minutes until thickened. Stir in Parmesan cheese until melted.
02 - Preheat the oven to 350°F (175°C). Using a sharp knife, cut a circle around the top of each roll and hollow out the insides, leaving approximately a 1/2-inch thick shell. Combine melted butter, garlic paste, chopped parsley, and Parmesan cheese. Brush the mixture generously on the interior and exterior of each bread bowl to prevent sogginess and enhance flavor.
03 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook 2 minutes less than package instructions to achieve a firm, al dente texture. Do not rinse the pasta after draining to retain starch for better sauce adhesion. Toss hot spaghetti immediately with the prepared meat sauce and let it rest for 5 minutes.
04 - Place the buttered bread bowls on a lined baking sheet. Using tongs, fill each bowl generously with the saucy spaghetti, pressing gently to pack while keeping strands intact. Top each with a thick layer of shredded mozzarella, ensuring cheese contacts the edges, then sprinkle with Parmesan cheese.
05 - Bake in the preheated oven for 8–10 minutes until bread edges are golden and crispy and cheese is melted. Switch oven to broil and cook for 1–2 minutes until cheese is bubbly and brown, watching carefully to avoid burning. Let cool for a few minutes before serving to prevent burns.

# Helpful Hints:

01 - For best texture, consume the bread bowls within 20 minutes of baking to enjoy the contrast between crispy crust and soft interior.
02 - Prepare meat sauce a day ahead to allow flavors to meld and deepen.
03 - Choose crusty rolls such as sourdough or Portuguese style for optimal structural integrity.
04 - Avoid pre-shredded cheese to ensure proper melting and creamy texture.

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