Why Make This Recipe
Spaghetti Garlic Bread Bowls are a fun and tasty way to enjoy a classic meal. It’s an easy dinner option, perfect for families or anyone who wants a simple, satisfying dish. The crispy garlic bread bowls add a unique twist that will make your dinner special. Plus, the combination of savory ground beef, rich tomato sauce, and delicious spaghetti will please everyone at the table!
How to Make Spaghetti Garlic Bread Bowls
Ingredients:
- Olive oil for cooking
- 1 medium white onion, finely diced
- 2 garlic cloves, finely diced
- 500g ground beef (12% fat)
- 1 tablespoon tomato puree
- 80ml red grape juice
- 500g tomato passata
- 240ml beef stock
- ½ tablespoon Worcestershire sauce
- ½ bunch fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20g freshly grated parmesan
- 200g spaghetti
- 6 crusty white rolls
Directions:
Preheat the oven to 190°C (170°C fan/Gas Mark 5). Slice the top quarter off each of the 6 crusty white rolls and hollow out the centers, leaving a 1.5cm border. Place the hollowed rolls cut-side up on a baking tray. In a small bowl, combine 2 tablespoons of olive oil with 2 finely diced garlic cloves. Brush the inside of each roll generously with this garlic oil. Bake for 8-10 minutes until lightly golden and crisp.
While the bread bowls bake, heat 1 tablespoon of olive oil in a large pan over medium heat. Sauté the finely diced onion until soft and translucent (about 5-7 minutes). Add the remaining finely diced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pan, breaking it up and cooking until it’s well browned. Drain any excess fat. Stir in 1 tablespoon of tomato puree and cook for 1 minute. Pour in 80ml of red grape juice, letting it bubble and reduce slightly for 2-3 minutes.
Add the tomato passata, beef stock, Worcestershire sauce, dried oregano, and sugar. Bring to a simmer, then reduce heat, cover, and cook for at least 20-25 minutes, stirring occasionally.
Stir in the chopped fresh basil and grated parmesan until melted. Taste and adjust seasoning. While the sauce finishes, cook the spaghetti in salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
Add the drained spaghetti to the sauce and toss to coat. If needed, add the reserved pasta water to reach your desired consistency. Spoon the spaghetti mixture generously into the partially baked bread bowls. Place the filled bowls back on the baking tray and bake for another 10-15 minutes, or until heated through and the edges are golden brown.
How to Serve Spaghetti Garlic Bread Bowls
Serve each bread bowl warm right out of the oven. You can sprinkle extra parmesan and fresh basil on top for added flavor. This dish is perfect for family dinners or gatherings with friends. Enjoy it straight from the bowl for a delightful and interactive meal!
How to Store Spaghetti Garlic Bread Bowls
If you have leftovers, let the filled bread bowls cool down. Store any uneaten bowls in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in the oven until heated through.
Tips to Make Spaghetti Garlic Bread Bowls
- Make sure to not overcook the spaghetti; it should be al dente so it holds up well in the bread bowls.
- Feel free to add vegetables like bell peppers or mushrooms to the meat sauce for extra flavor and nutrition.
- If you want a spicy kick, consider adding red pepper flakes to the sauce.
Variation
You can easily adapt this recipe by using ground turkey or sausage instead of beef for a lighter option. Additionally, try different types of bread rolls, such as sourdough or whole wheat, for a unique flavor!
FAQs
Q: Can I use store-bought pasta sauce instead of making my own?
A: Yes, you can use store-bought pasta sauce to save time. Just heat it up and mix it with cooked spaghetti.
Q: Can I freeze the spaghetti mixture?
A: Yes, you can freeze the spaghetti mixture without the bread bowls. Just store it in an airtight container for up to 3 months.
Q: How can I make this dish vegetarian?
A: Substitute the ground beef with cooked lentils or a meat substitute, and use vegetable stock instead of beef stock for a vegetarian version.
Spaghetti Garlic Bread Bowls
Ingredients
For the Garlic Bread Bowls
- 6 pieces crusty white rolls Hollowed out
- 2 tablespoons olive oil For brushing
- 2 cloves garlic Finely diced
For the Spaghetti Filling
- 1 medium white onion Finely diced
- 500 grams ground beef (12% fat)
- 1 tablespoon tomato puree
- 80 ml red grape juice
- 500 ml tomato passata
- 240 ml beef stock
- ½ tablespoon Worcestershire sauce
- ½ bunch fresh basil Chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20 grams freshly grated parmesan
- 200 grams spaghetti
Instructions
Preparation of Bread Bowls
- Preheat the oven to 190°C (170°C fan/Gas Mark 5).
- Slice the top quarter off each of the 6 crusty white rolls and hollow out the centers, leaving a 1.5cm border.
- Place the hollowed rolls cut-side up on a baking tray.
- In a small bowl, combine 2 tablespoons of olive oil with 2 finely diced garlic cloves.
- Brush the inside of each roll generously with this garlic oil.
- Bake for 8-10 minutes until lightly golden and crisp.
Cooking the Filling
- While the bread bowls bake, heat 1 tablespoon of olive oil in a large pan over medium heat.
- Sauté the finely diced onion until soft and translucent (about 5-7 minutes).
- Add the remaining finely diced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the pan, breaking it up and cooking until it’s well browned. Drain any excess fat.
- Stir in 1 tablespoon of tomato puree and cook for 1 minute.
- Pour in 80ml of red grape juice, letting it bubble and reduce slightly for 2-3 minutes.
- Add the tomato passata, beef stock, Worcestershire sauce, dried oregano, and sugar.
- Bring to a simmer, then reduce heat, cover, and cook for at least 20-25 minutes, stirring occasionally.
- Stir in the chopped fresh basil and grated parmesan until melted.
- Taste and adjust seasoning.
Combining and Baking
- While the sauce finishes, cook the spaghetti in salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
- Add the drained spaghetti to the sauce and toss to coat.
- If needed, add the reserved pasta water to reach your desired consistency.
- Spoon the spaghetti mixture generously into the partially baked bread bowls.
- Place the filled bowls back on the baking tray and bake for another 10-15 minutes, or until heated through and the edges are golden brown.