Spaghetti Garlic Bread Bowls Recipe
Introduction
Spaghetti Garlic Bread Bowls are a fun and hearty meal that combines the comfort of spaghetti Bolognese with the crispy charm of garlic bread. Hollowed-out crusty rolls serve as edible bowls, making this dish perfect for a cozy dinner that’s both filling and flavorful.
Ingredients
- 6 pieces crusty white rolls (hollowed out)
- 2 tablespoons olive oil (for brushing)
- 2 cloves garlic (finely diced)
- 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
- Step 1: Preheat the oven to 190°C (170°C fan/Gas Mark 5). Slice the top quarter off each crusty roll and hollow out the centers, leaving a 1.5cm border. Place the rolls cut-side up on a baking tray.
- Step 2: In a small bowl, mix 2 tablespoons olive oil with the finely diced garlic. Brush the inside of each roll generously with the garlic oil, then bake for 8-10 minutes until lightly golden and crisp.
- Step 3: While the bread bowls bake, heat 1 tablespoon olive oil in a large pan over medium heat. Sauté the diced onion until soft and translucent, about 5-7 minutes.
- Step 4: Add the remaining finely diced garlic to the pan and cook for 1 minute until fragrant.
- Step 5: Add ground beef, breaking it up and cooking until well browned. Drain excess fat.
- Step 6: Stir in tomato puree and cook for 1 minute. Pour in red grape juice and let it bubble and reduce slightly for 2-3 minutes.
- Step 7: Add tomato passata, beef stock, Worcestershire sauce, dried oregano, and sugar. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, stirring occasionally.
- Step 8: Stir in chopped basil and grated parmesan until melted. Taste and adjust seasoning if needed.
- Step 9: Cook spaghetti in salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
- Step 10: Add drained spaghetti to the sauce and toss to coat. Add reserved pasta water if necessary to achieve desired consistency.
- Step 11: Spoon the spaghetti mixture into the garlic bread bowls. Place filled bowls on the baking tray and bake for another 10-15 minutes until heated through and edges are golden brown.
Tips & Variations
- Use Italian herbs like thyme or rosemary to vary the flavor in the sauce.
- For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
- Try adding a sprinkle of mozzarella on top before the final bake for extra cheesiness.
- If you don’t have red grape juice, use a splash of red wine or beef broth as a substitute.
Storage
Store leftover garlic bread bowls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C to preserve the crispness of the bread. Avoid microwaving if you want to keep the bread from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the bread bowls ahead of time?
Yes, you can hollow out and brush the rolls with garlic oil a few hours ahead, then bake them just before serving to keep them fresh and crispy.
What can I serve with spaghetti garlic bread bowls?
A simple green salad or steamed vegetables complement this dish well, adding fresh, light contrast to the hearty spaghetti and bread bowls.
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Spaghetti Garlic Bread Bowls Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This hearty Spaghetti Garlic Bread Bowls recipe combines tender spaghetti in a rich beef and tomato sauce, all served inside warm, crispy garlic-infused bread bowls. Perfect for a comforting family meal, these bowls are filled with a savory mixture of ground beef, aromatic herbs, and tangy tomato passata, topped with melted parmesan for an indulgent finish.
Ingredients
Scale
Bread Bowls
- 6 pieces crusty white rolls (hollowed out)
- 2 tablespoons olive oil (for brushing)
- 2 cloves garlic (finely diced)
Meat Sauce
- 1 medium white onion (finely diced)
- 1 tablespoon olive oil
- 2 cloves garlic (finely diced, from the original 2 cloves total use)
- 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 teaspoon dried oregano
- ½ teaspoon sugar
- ½ bunch fresh basil (chopped)
- 20 grams freshly grated parmesan cheese
Pasta
- 200 grams spaghetti
- Salt (for pasta water, quantity as needed)
Instructions
- Preparation of Bread Bowls: Preheat your oven to 190°C (170°C fan/Gas Mark 5). Slice the top quarter off each crusty white roll and hollow out the center, leaving approximately a 1.5cm border around the edges. Place the hollowed rolls, cut-side up, on a baking tray.
- Make Garlic Oil and Brush: Combine 2 tablespoons of olive oil with the finely diced 2 cloves of garlic in a small bowl. Generously brush the inside of each hollowed roll with this garlic oil, ensuring the bread absorbs the flavor for a delicious garlic aroma.
- Bake Bread Bowls: Bake the garlic-brushed bread bowls in the preheated oven for 8-10 minutes until they turn lightly golden and crisp inside. This creates a sturdy base to hold the filling without becoming soggy.
- Cook the Onion and Garlic: While the bread bakes, heat 1 tablespoon olive oil in a large pan over medium heat. Add the finely diced onion and sauté for 5-7 minutes until soft and translucent. Add the remaining finely diced garlic and cook for an additional minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the pan, breaking it up with a spoon. Cook until the beef is thoroughly browned, then drain any excess fat to keep the sauce rich but not greasy.
- Add Tomato Puree and Red Grape Juice: Stir in 1 tablespoon tomato puree and cook for 1 minute to deepen the flavor. Pour in 80ml red grape juice, allowing it to bubble and reduce slightly over 2-3 minutes to add sweetness and complexity.
- Combine Sauce Ingredients and Simmer: Add tomato passata, beef stock, Worcestershire sauce, dried oregano, and sugar to the pan. Bring the mixture to a simmer, then reduce the heat, cover the pan, and let it cook gently for 20-25 minutes, stirring occasionally to meld flavors.
- Finish Sauce with Basil and Parmesan: Stir in the chopped fresh basil and 20 grams of grated parmesan cheese until melted and incorporated. Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Cook Spaghetti: While the sauce finishes simmering, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain the pasta but reserve half a cup of the pasta water to adjust the sauce’s consistency if necessary.
- Toss Spaghetti in Sauce: Add the drained spaghetti to the meat sauce and toss to fully coat the strands. Use the reserved pasta water if the sauce needs loosening to achieve a creamy consistency that clings to the pasta.
- Fill Bread Bowls and Bake: Spoon the saucy spaghetti generously into the pre-baked bread bowls. Place the filled bread bowls back on the baking tray and bake for an additional 10-15 minutes, until heated through and the edges of the bread turn a golden brown, creating a crispy contrast to the soft filling.
Notes
- You can substitute red grape juice with red wine or grape juice concentrate if preferred for enhanced flavor.
- Make sure not to hollow the bread rolls too thinly to prevent them from collapsing once filled.
- For a vegetarian version, replace ground beef with sautéed mushrooms or a meat substitute and use vegetable stock instead of beef stock.
- Leftover filled bread bowls can be stored covered in the refrigerator for up to 2 days and reheated in the oven for best texture.
- For an added cheesy topping, sprinkle extra parmesan on the bread bowls during the final bake stage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: spaghetti garlic bread bowls, baked bread bowl recipe, beef spaghetti bowl, Italian comfort food, stuffed bread recipe
