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Easy Spaghetti Garlic Bread Bowls Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Spaghetti Garlic Bread Bowls: Pressure Cooker Style

This comforting recipe delivers a rich meat sauce cooked quickly in a pressure cooker, served inside crispy garlic butter bread bowls and topped with melty mozzarella cheese.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Mexican
Servings 6 bowls
Calories 646 kcal

Equipment

  • 1 Pressure Cooker
  • 1 Oven for toasting and baking
  • 1 Wooden Spoon
  • 1 Knife for chopping and slicing
  • 1 Tongs for transferring spaghetti

Ingredients
  

Main ingredients

  • 1 drizzle of Olive Oil
  • 1 White Onion medium, finely diced
  • 2 cloves Garlic finely diced
  • 500 g Minced Beef lean but juicy
  • 1 tablespoon Tomato Puree heaped
  • 80 ml Red Wine or sub beef stock
  • 500 g Tomato Passata
  • 240 ml Beef Stock
  • 0.5 tablespoon Worcestershire Sauce
  • 0.5 bunch Fresh Basil finely diced
  • 0.5 teaspoon Dried Oregano
  • 0.5 teaspoon Sugar
  • 20 g Parmesan freshly grated
  • 200 g Spaghetti
  • 6 x Crusty White Rolls
  • 100 g Butter melted
  • 30 g Parmesan dusty variety
  • 1 tablespoon Fresh Parsley very finely diced, plus more to garnish
  • 3 cloves Garlic minced to paste
  • 200 g Shredded Mozzarella or as needed

Instructions
 

Instructions

  • Heat a drizzle of olive oil in your pressure cooker on saute mode. Toss in diced onion and cook until soft and translucent, about 5 minutes.
  • Add garlic and cook for 1–2 minutes until fragrant.
  • Add minced beef and brown while breaking it up evenly.
  • Stir in tomato puree and cook for 1 minute. Add red wine and simmer for 2–3 minutes to reduce slightly.
  • Add passata, beef stock, Worcestershire, basil, oregano, sugar. Stir well.
  • Seal the lid and cook on high pressure for 8 minutes. Let it naturally release for 10 minutes, then quick release remaining steam.
  • Meanwhile, prep bread bowls by slicing tops and scooping inside. Toast at 180°C/350°F for 5–7 minutes until crispy.
  • Boil spaghetti until al dente, then mix directly into sauce.
  • Fill crispy bread bowls with spaghetti mix. Top with shredded mozzarella and parsley.
  • Bake filled bread bowls at 180°C/350°F for 8–10 minutes until cheese melts and bread is crisp. Serve warm.

Video

https://youtube.com/watch?v=GUkcnLA6Qh8%3Ffeature%3Doembed

Notes

Make the sauce ahead and store in fridge or freezer. Use firm crusty bread rolls for best results. Add herbs and parmesan just before serving.