Preparation

• Heat a splash of olive oil in a large pan over medium heat. Add the diced onion and cook until golden and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
• Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the red wine and simmer for 2 minutes, allowing the alcohol to cook off and the flavor to concentrate.
• Add the tomato passata, beef stock, Worcestershire sauce, sugar, dried oregano, and most of the fresh basil (save some for garnish). Reduce heat to low and simmer for about 25 minutes, stirring occasionally, until the sauce has thickened. Stir in the Parmesan cheese and remove from heat.
• Preheat your oven to 350°F (175°C). Cut the tops off the crusty rolls and hollow them out, leaving about a ½-inch thick shell all around. Save the bread pieces for another use.
• In a small bowl, combine melted butter, garlic paste, chopped parsley, and 2 tablespoons of Parmesan cheese. Mix well. Using a pastry brush, generously coat the inside and outside of each bread bowl with this mixture.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well, then add to the meat sauce and toss until evenly coated.
• Place the prepared bread bowls on a baking sheet. Fill each one with the spaghetti and meat sauce mixture. Don't be afraid to pile it high. Top each bowl generously with shredded mozzarella cheese.
• Bake in the preheated oven for 8-10 minutes until the bread is crispy and the cheese is melted. For an extra bubbly, golden cheese topping, turn on the broiler for the final 1-2 minutes, watching carefully to prevent burning. Garnish with remaining fresh basil before serving.