Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced white onion and sauté for about 5–7 minutes until it becomes golden and translucent. Stir in 3 cloves of minced garlic for another 1–2 minutes, allowing the garlic to become fragrant without burning.

Add 500g of ground beef to the skillet with the sautéed onions and garlic. Cook for about 8–10 minutes, breaking it apart with a wooden spoon until the meat is fully browned.

Pour in 1 tablespoon of tomato puree and add 80ml of red wine to the skillet. Allow it to simmer for about 3–5 minutes, letting the wine reduce by half.

Stir in 500g of tomato passata, 240ml of beef stock, and 0.5 tablespoon of Worcestershire sauce. Add in fresh basil, 0.5 teaspoon of dried oregano, and 0.5 teaspoon of sugar to balance the acidity. Bring the sauce to a gentle simmer and let it bubble away for approximately 25 minutes.

Once the sauce has thickened, stir in 20g of grated Parmesan cheese, allowing it to melt into the sauce.

Preheat your oven to 350°F (180°C). Cut the tops off 6 sturdy crusty white rolls and hollow out their insides.

In a small bowl, melt 100g of butter and mix in the garlic paste made from 3 cloves of garlic, chopped parsley, and 30g of Parmesan cheese. Brush this mixture generously on the inside and outside of the bread bowls.

Bring a pot of salted water to a boil and cook 200g of spaghetti for 8–10 minutes until al dente. Drain the pasta and immediately toss it with the meat sauce prepared earlier.

Carefully fill each hollowed bread bowl with the spaghetti and sauce mixture, packing it in nicely. Top each filled bowl with 200g of shredded mozzarella cheese.

Place the filled bread bowls on a baking tray and bake in the preheated oven for 8–10 minutes until the bread is crisp and the cheese has melted.

If desired, switch your oven to broil and broil the filled bowls for an additional minute.