Ingredients
Scale
- 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
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onions and cook until golden, about 5-7 minutes.
- Toss in garlic and sauté for another minute.
- Add ground beef, breaking it apart, and brown evenly.
- Mix in tomato puree and cook for a couple of minutes.
- Pour in red wine and reduce for about 3-4 minutes.
- Stir in tomato passata, beef stock, Worcestershire sauce, fresh basil, dried oregano, and sugar. Simmer uncovered for about 25 minutes.
- Stir in freshly grated parmesan just before finishing.
- Preheat oven to 350°F (175°C). Slice the tops off the rolls and hollow out the centers.
- Mix melted butter with garlic paste, parsley, and parmesan. Brush inside and outside of the rolls.
- Cook spaghetti according to package instructions. Toss with the sauce once done.
- Fill the hollowed rolls with the spaghetti mixture and top with shredded mozzarella.
- Bake in the oven for 8-10 minutes, then broil for an additional 2-3 minutes.
Notes
Customize with ground turkey or add sautéed vegetables for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Beef
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg