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
- Cook diced onion in a pan with olive oil until golden brown, then add garlic and stir.
- Add ground beef and cook until browned.
- Mix in tomato puree, add red wine, and allow it to reduce.
- Stir in tomato passata, beef stock, Worcestershire sauce, chopped basil, oregano, sugar, and season with salt and pepper. Simmer for about 25 minutes until thickened.
- Stir in freshly grated parmesan cheese.
- Cut the tops off the rolls and hollow them out.
- Mix melted butter with garlic paste, parsley, and parmesan, and brush inside and outside of the rolls.
- Boil spaghetti until al dente, then mix it into the sauce.
- Fill hollowed rolls with spaghetti mixture and top with sauce.
- Sprinkle shredded mozzarella on top and bake at 350°F for 8-10 minutes until bread is crispy and cheese melts.
Notes
Ensure the rolls are sturdy enough to hold the filling. Customize the filling by adding vegetables or using different meats.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg