Fun and Filling Pasta Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Olive oil for cooking
02 -
1 medium white onion, finely diced
03 -
2 garlic cloves, finely diced
04 -
500g ground beef (12% fat)
05 -
1 tablespoon tomato puree
06 -
80ml red wine
07 -
500g tomato passata
08 -
240ml beef stock
09 -
½ tablespoon Worcestershire sauce
10 -
½ bunch fresh basil, chopped
11 -
½ teaspoon dried oregano
12 -
½ teaspoon sugar
13 -
20g freshly grated Parmesan
14 -
200g spaghetti
15 -
6 crusty white rolls
16 -
100g butter, melted
17 -
30g Parmesan for butter
18 -
1 tablespoon fresh parsley, finely chopped
19 -
3 garlic cloves, made into paste
20 -
200g mozzarella, shredded
# Instructions:
01 -
Cook the onion in olive oil until golden. Add garlic and cook until fragrant. Add the ground beef and brown it. Mix in the tomato puree. Add the red wine and reduce it. Add the tomato passata, beef stock, Worcestershire sauce, basil, oregano, and sugar. Simmer for 25 minutes until thick. Stir in the Parmesan.
02 -
Cut the tops off the rolls and hollow out the centers. Mix the melted butter with garlic paste, parsley, and Parmesan. Brush the mixture inside and outside of the rolls.
03 -
Boil the spaghetti until al dente. Transfer it directly to the sauce and toss to coat.
04 -
Fill the hollowed-out rolls with the spaghetti mixture, ensuring the sauce is on top. Top each bowl with shredded mozzarella.
05 -
Cook at 350°F (175°C) for 8-10 minutes until the bread is crisp and the cheese melts. Optionally, broil to brown the cheese.
# Notes:
01 -
Use firm crusty rolls that sound hollow when tapped.
02 -
Save the hollowed-out bread for breadcrumbs.
03 -
The sauce can be made ahead of time.