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Spaghetti Garlic Bread Bowls Recipe

Spaghetti Garlic Bread Bowls

A fun and hearty meal featuring classic spaghetti bolognese served inside a toasted, homemade garlic bread bowl, all topped with deliciously melted mozzarella cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 1230
Ingredients Method Notes

Ingredients
  

For the Spaghetti Bolognese
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 500 g beef mince 15-20% fat content is good
  • 400 g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 150 ml beef stock
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sugar to balance the acidity of the tomatoes
  • Salt and freshly ground black pepper to taste
  • 300 g dried spaghetti
For the Garlic Bread Bowls
  • 4 large crusty round bread rolls (about 12cm in diameter)
  • 100 g salted butter softened
  • 3 cloves garlic crushed
  • 1 tbsp fresh parsley finely chopped
  • 150 g mozzarella cheese grated

Method
 

  1. Prepare the Bread Bowls: Preheat your oven to 180°C (160°C fan). Slice the top off each bread roll (keep the 'lids' for dipping!). Carefully scoop out the soft bread from the inside, leaving a wall about 1.5cm thick. Be gentle to avoid tearing the crust. You can save the scooped-out bread for making breadcrumbs later.
  2. Make the Garlic Butter: In a small bowl, mix the softened butter with the crushed garlic and chopped parsley until well combined.
  3. Toast the Bowls: Generously brush the inside of each bread bowl and the cut side of the lids with the garlic butter. Place them on a baking tray and bake for 8-10 minutes, or until they are lightly golden and fragrant. Set aside.
  4. Start the Bolognese: While the bowls are toasting, heat the olive oil in a large, heavy-based saucepan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the crushed garlic and cook for another minute.
  5. Brown the Mince: Turn up the heat, add the beef mince, and cook until it's browned all over, breaking it up with a wooden spoon. Getting a good colour on the meat is key for flavour development, a process known as the Maillard reaction.
  6. Simmer the Sauce: Stir in the tomato purée and cook for a minute, then add the chopped tomatoes, beef stock, oregano, basil, and sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat, cover, and let it bubble away gently for at least 20 minutes to allow the flavours to meld. I find that a thicker sauce works best for this recipe to prevent the bread from becoming soggy. If your sauce is too thin, let it simmer for a few extra minutes with the lid off.
  7. Cook the Spaghetti: While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to the packet instructions until al dente. Drain well.
  8. Assemble the Bowls: Add the drained spaghetti to the bolognese sauce and stir everything together until the pasta is fully coated. Carefully spoon the spaghetti bolognese mixture into each of the toasted garlic bread bowls, piling it high.
  9. Final Bake: Top each filled bowl generously with the grated mozzarella cheese. Place them back on the baking tray and bake for 10-12 minutes, or until the cheese is gloriously melty, bubbling, and starting to turn golden brown on top. Serve immediately with the garlic bread lids on the side.

Notes

For a less soggy bowl, ensure the bolognese sauce is simmered until thick. The scooped-out bread can be saved and baked to make fresh breadcrumbs.