Ingredients:

  • 4 large Sourdough or French bread rolls
  • 4 tbsp (56g) Unsalted butter, melted
  • 3 cloves Garlic, minced into a fine paste
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 2 tbsp (10g) Grated Parmesan cheese
  • 1/2 tsp (3g) Sea salt
  • 8 oz (225g) Spaghetti noodles
  • 0.5 lb (225g) Lean ground beef (90/10)
  • 1.5 cups (350ml) Marinara sauce
  • 0.5 tsp (1g) Dried oregano
  • 1 cup (115g) Shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 200°C. Slice the tops off 4 sourdough rolls and hollow out the center. Leave a 2.5 cm thick wall on all sides to prevent leaks.
  2. Mix 56g melted butter with 3 minced garlic cloves, parsley, and sea salt.
  3. Brush the inside of the rolls generously with the garlic butter.
  4. Bake the hollowed rolls at 200°C for 5 minutes until the edges are golden and fragrant.
  5. Sizzle 225g ground beef in a skillet until no pink remains. Drain the excess fat. Stir in 350ml marinara and 1g oregano. Let it bubble for 5 minutes until thick and velvety.
  6. Cook 225g spaghetti in salted water for exactly 7 minutes. Toss the cooked spaghetti into the meat sauce until every strand is coated.
  7. Twist the spaghetti into the rolls using a fork for a neat, towering look.
  8. Top with 115g mozzarella and Parmesan. Bake for 10 minutes until the cheese is bubbly and charred in spots.