Spaghetti Garlic Bread Bowls
A fun and tasty way to enjoy a classic meal with crispy garlic bread bowls filled with savory ground beef, rich tomato sauce, and delicious spaghetti.
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.
Notes
For serving, enhance flavor by sprinkling extra parmesan and fresh basil on top. Suitable for family dinners and gatherings.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 56gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!