Ingredients
Equipment
Method
- Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it starts to soften and turn golden, then add the garlic and fry for 20 seconds. Add the beef and fry until browned all over, breaking it up with your wooden spoon.
- Stir in the tomato puree and fry for a minute. Pour in the wine and simmer for a couple of minutes to reduce. Pour in the passata and stock, then stir in the Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper. Bring to a simmer, lower the heat, and simmer for around 25 minutes until the sauce thickens. Stir in the parmesan, then check and adjust seasoning if needed.
- With around 8 minutes left for the sauce, add the spaghetti to salted boiling water and cook until al dente. Preheat the oven to 180C/350F.
- While the spaghetti cooks, slice the tops off the rolls and gut out most of the centre. Squish around the outside to help build a protective wall. Place the rolls on a large baking tray. In a small ramekin, combine the butter, garlic, parsley, and parmesan. Brush the inside and outside of the rolls with this mixture.
- Once the spaghetti is al dente, use tongs to transfer it straight from the pot into the sauce and toss to combine. Add the spaghetti mixture into the rolls, ensuring you finish with some sauce to prevent the spaghetti from burning or drying out. Top with mozzarella, then bake in the oven for 8-10 minutes, or until the bread is crisp and the cheese has melted. You can also use the grill/broiler to crisp the cheese.
- Garnish with parsley, then serve.
Nutrition
Notes
a) Beef - Use 12% fat beef for flavor without excess oil. If using very fatty mince, drain off the fat before adding tomato puree. b) Rolls - Use firm, crusty rolls that sound hollow when tapped. If concerned about softness, bake gutted rolls at 180C/350F for 5 minutes to firm them up. c) Breadcrumbs - Blitz excess bread from the rolls to use as breadcrumbs later; store tightly at room temperature or freeze. d) Make ahead - The meat sauce can be made ahead, cooled completely, and stored in the fridge. Reheat gently before tossing with pasta, loosening with pasta water if needed. The garlic butter can also be made ahead.