Homemade Spaghetti Served in Crusty Garlic Bread Bowls
Hearty beef and tomato spaghetti served in hollowed-out crusty rolls brushed with garlic butter and topped with melted mozzarella cheese.
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Cooking tools:
- Pan
- Wooden spoon
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Colander
- Tongs
- Mixing bowl
- Pastry brush
- Measuring spoon
- Baking sheet
- Oven
- Stove
- Grater
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 wine
- 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
- 100g butter, melted
- 30g parmesan for butter
- 1 tablespoon fresh parsley, finely chopped
- 3 garlic cloves, made into paste
- 200g mozzarella, shredded
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