Cooking Instructions

• Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it starts to soften and turn golden then add the garlic and fry for 20 seconds or so. Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go.
• Stir in the tomato puree and fry for a minute, then pour in the wine and simmer for a couple of minutes to reduce. Pour in the passata and stock then stir in the Worcestershire sauce, basil, oregano and sugar then season with salt and pepper (I typically start with ¼ teaspoon of each). Bring to a simmer then lower the heat and simmer for around 25 minutes until the sauce thickens.
• With around 8 mins to go, add the spaghetti to salted boiling water and cook until al dente. Preheat the oven to 180C/350F.
• While the spaghetti cooks, slice the tops off the rolls and gut out most of the centre. Squish around the outside to help build a protective wall then place the rolls on a large baking tray (preferably lined with baking/parchment paper).
• In a small pot or ramekin combine the butter, garlic, parsley and parmesan then brush the inside and outside of the rolls.
• Once the spaghetti is al dente, use tongs to transfer it straight from the pot into the sauce and toss to combine. Add into the rolls, making sure you finish with some sauce. Top with mozzarella then bake in the oven for 8-10 minutes, or until the bread is crisp and the cheese has melted.
• Garnish with parsley then tuck in and enjoy!