Spaghetti Garlic Bread Bowls
These spaghetti garlic bread bowls are hearty, cheesy, and packed with flavor. Perfect for comfort food cravings, ready in about an hour and always a crowd-pleaser!
Equipment
- 1 Large pan for sauce
- 1 Wooden spoon for stirring
- 1 Large pot for boiling pasta
- 1 Tongs to handle pasta
- 1 Bread knife for slicing rolls
- 1 Ramekin or small bowl for garlic butter
- 1 Brush for applying garlic butter
- 1 Large tray lined with parchment paper
- 1 Fine cheese grater
Ingredients
Main Ingredients
- 1 drizzle olive oil
- 1 white onion medium, finely diced
- 2 cloves garlic finely diced
- 500 g minced beef 1lb, your choice of fat level
- 1 tablespoon tomato puree heaped
- 80 ml red wine or more beef stock
- 500 g tomato passata strained tomatoes
- 240 ml beef stock
- 0.5 tablespoon Worcestershire sauce
- 0.5 bunch fresh basil finely chopped
- 0.5 teaspoon dried oregano
- 0.5 teaspoon sugar
- 20 g Parmesan freshly grated
- salt and black pepper as needed
- 200 g spaghetti
- 6 crusty white rolls
- 100 g butter melted
- 30 g Parmesan for topping
- 1 tablespoon fresh parsley very finely diced
- 3 cloves garlic grated and mashed into paste
- 200 g mozzarella shredded
Instructions
Instructions
- Heat a drizzle of olive oil in a large pan over medium heat. Add onion and sauté for 5 minutes until soft.
- Add garlic and cook for 1-2 minutes until fragrant.
- Add minced beef and brown it fully, breaking up clumps.
- Stir in tomato puree and cook for 2 minutes.
- Pour in red wine and simmer 2-3 minutes to reduce.
- Add passata, beef stock, and Worcestershire sauce. Stir in basil, oregano, sugar, and season with salt and pepper. Simmer on low for 15–20 minutes.
- Hollow out crusty rolls and brush inside with garlic butter. Bake at 180C/350F for 8–10 minutes.
- Boil spaghetti until al dente, then drain.
- Mix cooked spaghetti into meat sauce.
- Spoon mixture into garlic bread bowls.
- Top each with shredded mozzarella, Parmesan, and parsley.
- Bake filled rolls until crisp and cheese melts, about 8–10 minutes. Use broiler to crisp top if needed.
- Garnish with fresh parsley and serve warm.
Video
https://youtube.com/watch?v=GUkcnLA6Qh8%3Ffeature%3Doembed
Notes
Serve immediately while warm. Store sauce and bread separately to keep texture optimal. Freeze sauce for up to 3 months.