Spaghetti Garlic Bread Bowls Pressure Cooker Recipe
This hearty and comforting pressure-cooked spaghetti is served in crispy garlic butter bread bowls, loaded with mozzarella and fresh herbs. The rich meat sauce is simmered to perfection with herbs and red wine or beef stock for deep flavor.
Equipment
- 1 Large pan for meat sauce
- 1 Large pot for cooking spaghetti
- 1 Wooden spoon
- 1 Ramekin for garlic butter
- 1 Brush for spreading butter
- 1 Baking tray lined with parchment
Ingredients
Main ingredients
- 1 tablespoon Olive Oil for frying
- 1 White Onion medium, finely diced
- 2 cloves Garlic finely diced
- 500 g Minced Beef
- 1 tablespoon Tomato Puree heaped
- 80 ml Red Wine or more beef stock
- 500 g Tomato Passata
- 240 ml Beef Stock
- 0.5 tablespoon Worcestershire Sauce
- 0.5 bunch Fresh Basil finely diced
- 0.5 teaspoon Dried Oregano
- 0.5 teaspoon Sugar
- 20 g Parmesan freshly grated
- to taste Salt & Black Pepper
- 200 g Spaghetti
- 6 Crusty White Rolls
- 100 g Butter melted
- 30 g Parmesan dusty variety
- 1 tablespoon Fresh Parsley finely diced, plus more to garnish
- 3 cloves Garlic grated/minced to paste
- 200 g Mozzarella shredded
Instructions
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.
- Bring to a simmer then lower the heat and simmer for around 25 minutes until the sauce thickens.
- Stir in the parmesan then check for seasoning and adjust if needed.
- 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.
- In a small ramekin combine the butter, garlic, parsley and parmesan then brush the inside and outside of the rolls.
- Use tongs to transfer cooked spaghetti from pot into sauce and toss to combine.
- Add into the rolls, making sure you finish with some sauce on top to prevent burning/drying.
- Top with mozzarella then bake in the oven for 8–10 minutes or until cheese is melted and bread is crisp.
Video
https://youtube.com/watch?v=GUkcnLA6Qh8%3Ffeature%3Doembed
Notes
Toast bread bowls before filling to keep them from getting soggy. Sauce can be made ahead and refrigerated. Use crusty rolls for sturdier presentation.