In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and sauté for 3–4 minutes until golden and fragrant. Stir in the minced garlic and ground beef, browning the meat for about 5–7 minutes. Add 1 tablespoon of tomato puree, followed by 80ml of red wine, allowing it to reduce for about 2–3 minutes. Next, pour in 500g of tomato passata, 240ml of beef stock, and ½ tablespoon of Worcestershire sauce, then sprinkle in the dried oregano and sugar. Let it simmer on low for 25 minutes, stirring occasionally, until thickened.

While the sauce is simmering, prepare the crusty rolls. Preheat your oven to 350°F (175°C). Carefully cut the tops off 6 white rolls and hollow out the centers, making sure to save the removed bread to create breadcrumbs later. The rolls should sound hollow when tapped. Spread the extracted bread on a baking sheet to dry out slightly while you make the garlic butter.

In a small bowl, combine the melted butter with garlic paste made from 3 cloves of garlic, 30g of grated parmesan, and finely chopped parsley. Mix well until fully combined. Use a brush to generously coat the inside and outside of the hollowed-out rolls with this fragrant garlic butter.

Bring a large pot of salted water to a boil. Add 200g of spaghetti and cook for about 8–10 minutes, or until al dente. Once cooked, reserve 1 cup of pasta water and drain the rest. Toss the hot spaghetti into the sauce, adding reserved pasta water as needed to adjust the consistency.

Carefully fill each hollowed roll with the spaghetti and sauce mixture, using a spoon to pack it tightly. Mound the spaghetti slightly over the edges of the rolls for an inviting presentation.

Place the filled rolls on a baking sheet and top each with 200g of shredded mozzarella cheese. Bake in the preheated oven at 350°F (175°C) for 8–10 minutes, or until the cheese is bubbling and golden.

Remove the spaghetti garlic bread bowls from the oven and let them cool for 2–3 minutes before serving. Serve immediately.