Go Back
Spaghetti Garlic Bread Bowls

Spaghetti Garlic Bread Bowls

Spaghetti Garlic Bread Bowls brilliantly combine savory pasta and crispy garlic bread into a delicious, hearty meal perfect for sharing and comfort eating. This innovative dish offers endless customization and a comforting fusion of textures and flavors that elevate classic Italian-American favorites.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

Spaghetti:

  • Drizzle of olive oil
  • 1 medium white onion finely diced
  • 2 cloves garlic finely diced
  • 500 g 1 lb minced or ground beef (see notes)
  • 1 heaping tablespoon tomato puree called tomato paste in the US
  • 80 ml 1/3 cup red wine (can substitute with additional beef stock)
  • 500 g 2 cups tomato passata (pureed or strained tomatoes in the US)
  • 240 ml 1 cup beef stock
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 bunch fresh basil finely chopped
  • 1/2 teaspoon each of dried oregano and sugar
  • 20 g 1/4 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • 200 g 7 oz spaghetti
  • Bowls:
  • 6 crusty white rolls see notes
  • 100 g 7 tablespoons melted butter
  • 30 g 1 oz Parmesan cheese (preferably the fresh, dusty variety)
  • 1 heaping tablespoon very finely diced fresh parsley plus extra for garnish if desired
  • 3 cloves garlic finely grated or minced and mashed into a paste with the side of your knife
  • 200 g 2 cups shredded mozzarella, or as needed

Instructions
 

  • Heat a drizzle of oil in a large pan over medium heat. Add the diced onion and cook until it begins to soften and turn golden, then add the garlic and fry for about 20 seconds. Add the ground beef and cook until browned all over, breaking it up with a wooden spoon as it cooks. Stir in the tomato puree and cook for another minute before pouring in the red wine. Let it simmer for a couple of minutes to reduce slightly. Next, add the passata and beef stock, then stir in the Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper—starting with about 1/4 teaspoon of each. Bring the sauce to a simmer, then reduce the heat and let it cook gently for about 25 minutes until it thickens to the desired consistency (see video for reference). Stir in the Parmesan cheese, then taste and adjust seasoning if necessary. About 8 minutes before the sauce is done, add the spaghetti to boiling salted water and cook until al dente. Meanwhile, preheat the oven to 180°C (350°F). While the spaghetti cooks, slice the tops off the crusty rolls and hollow out most of the center, pressing the sides to create a sturdy wall. Place the prepared rolls on a baking tray lined with parchment paper. In a small bowl, mix the melted butter with the garlic paste, parsley, and Parmesan, then brush this mixture inside and outside the rolls. When the spaghetti is al dente, use tongs to transfer it directly from the pot into the sauce and toss to coat evenly. Spoon the saucy spaghetti into the prepared bread bowls, making sure to finish with some sauce to keep the pasta moist. Top each with shredded mozzarella and bake in the oven for 8–10 minutes until the bread is crisp and the cheese is melted. For an extra crispy cheese topping, finish under the grill or broiler for a minute or two. Garnish with fresh parsley, then serve and enjoy!

Notes

a) Beef – I prefer using beef with about 12% fat content to get a rich, flavorful sauce without it becoming too oily. If your ground beef is very fatty, I suggest draining the excess fat before adding the tomato puree.
b) Rolls – It’s crucial to choose rolls that are firm and crusty so they hold their shape during baking. They should feel almost hollow when tapped. I use ‘White Crusty Rolls’ from Sainsbury’s bakery section, which work perfectly. If your rolls seem too soft, you can bake them at 180°C (350°F) for around 5 minutes after hollowing out the center to dry them out and firm them up. For reference, the rolls I use measure about 12cm (4.5–5 inches) in width.
c) Breadcrumbs – To minimize waste, you can pulse the removed bread centers into breadcrumbs and save them for later use. Store them tightly at room temperature while the bread is still fresh, or freeze them for longer storage.
d) Make Ahead – The meat sauce can be prepared in advance; just allow it to cool completely, then store it tightly in the refrigerator. Reheat gently before mixing with the pasta, adding some pasta water if needed to loosen the sauce. The garlic butter can also be made ahead of time.
e) Calories – Calories per bowl.