Ingredients
Scale
- Olive oil
- 1 medium white onion, finely diced
- 2 garlic cloves, finely diced
- 500g ground beef
- 1 tablespoon tomato puree
- 80ml red apple vinegar
- 500g tomato passata
- 240ml beef stock
- ½ bunch fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20g freshly grated parmesan
- 200g spaghetti
- 6 crusty white rolls
- 100g butter, melted
- 30g parmesan for butter
- 1 tablespoon fresh parsley, finely chopped
- 3 garlic cloves, made into paste
- 200g mozzarella, shredded
Instructions
- Heat olive oil in a frying pan over medium heat. Sauté diced onion until golden brown, then add minced garlic and ground beef; cook until browned.
- Stir in tomato puree, red apple vinegar, tomato passata, beef stock, basil, oregano, sugar, and seasonings. Simmer for about 25 minutes until thickened.
- Preheat the oven to 350°F (175°C). Hollow out the crusty rolls and brush inside with a mixture of melted butter, garlic paste, parsley, and parmesan.
- Cook spaghetti until al dente; drain and mix with the sauce.
- Fill each roll with the spaghetti mixture and top with shredded mozzarella.
- Bake for about 8-10 minutes until cheese is melted and bread is crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 7g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg