Spaghetti Garlic Bread Bowls (Print Version)

# Ingredients:

→ Bread Bowls

01 - 6 crusty sourdough or French rolls

→ Meat Sauce

02 - 1 lb ground beef
03 - 1 medium onion, diced
04 - 4 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes (passata)
06 - 1 (15 oz) can tomato sauce
07 - 1/4 cup dry red wine (optional) or beef broth
08 - 1/2 cup beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp sugar
11 - 1 tsp dried oregano
12 - 1/4 cup fresh basil, chopped
13 - 1/2 cup grated Parmesan cheese
14 - Salt to taste
15 - Black pepper to taste

→ Pasta

16 - 1 lb spaghetti

→ Garlic Butter

17 - 4 tbsp butter, melted
18 - 2 cloves garlic, made into a paste
19 - 2 tbsp fresh parsley, chopped
20 - 1/2 cup grated Parmesan cheese

→ Topping

21 - 2 cups shredded mozzarella cheese

→ Other

22 - Olive oil

# Instructions:

01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a large pan over medium-high heat. Add diced onion and sauté until softened and golden.
03 - Stir in minced garlic and cook for about 30 seconds until fragrant.
04 - Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat.
05 - Add tomato paste and cook for 1 minute, stirring constantly.
06 - Pour in red wine if using, scraping up browned bits from the pan. Allow to reduce by half.
07 - Add crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar, and oregano. Bring to simmer and cook for 15-20 minutes until thickened.
08 - Stir in chopped fresh basil and Parmesan cheese. Season with salt and pepper to taste.
09 - Prepare spaghetti according to package instructions, cooking 2 minutes less than al dente. Drain without rinsing.
10 - Add cooked spaghetti to the sauce and toss gently to combine.
11 - Cut a circle in the top of each crusty roll and hollow out the interiors, leaving approximately a 1/2-inch thick shell.
12 - In a small bowl, mix melted butter, garlic paste, chopped parsley, and Parmesan cheese.
13 - Brush the garlic butter mixture inside and outside each bread bowl evenly.
14 - Place bread bowls on a baking sheet lined with parchment paper.
15 - Spoon the spaghetti and meat sauce mixture into each prepared bread bowl.
16 - Top each filled bread bowl with shredded mozzarella and a sprinkle of Parmesan cheese.
17 - Bake for 8-10 minutes until the bread is golden and the cheese has melted.
18 - Switch oven to broil and broil for 1-2 minutes, watching carefully until the cheese bubbles and lightly browns.
19 - Allow to cool for several minutes before serving.

# Notes:

01 - Use crusty rolls to avoid sogginess. Do not overcook spaghetti, as it will finish cooking in the bread bowls. Sauce can be prepared in advance for deeper flavor. Adjust seasoning as preferred. For parties, serve each bread bowl on parchment paper squares for easy handling.

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