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
