Heat a generous drizzle of olive oil in a large skillet over medium heat. Sauté one finely diced white onion until golden brown, about 5-7 minutes. Add three minced garlic cloves and cook for an additional 30 seconds.

Increase the heat slightly and add one pound of ground beef to the skillet. Brown the meat thoroughly for about 6-8 minutes, breaking it apart until no pink remains. Stir in one cup of tomato puree and half a cup of red wine, simmering until the wine is reduced by half, about 3-5 minutes.

Incorporate two cups of tomato passata, one cup of beef stock, one tablespoon of Worcestershire sauce, fresh basil, one teaspoon of dried oregano, and a pinch of sugar into the skillet. Reduce heat to low, simmer for 25 minutes until thickened, stirring occasionally.

While the sauce simmers, hollow out four crusty white rolls. Leave a sturdy outer crust to hold the filling and set aside the tops for serving.

Combine melted butter, one tablespoon of garlic paste, chopped parsley, and a sprinkle of extra parmesan in a small bowl. Brush this mixture inside and outside each bread bowl.

Bring a large pot of salted water to a boil and add eight ounces of spaghetti. Cook until al dente, about 8-10 minutes. Drain and toss with the prepared bolognese sauce.

Preheat your oven to 180°C (350°F). Fill each garlic buttered bread bowl with saucy spaghetti, top with mozzarella, and place on a baking sheet. Bake for 8-10 minutes until cheese is bubbly and bread is crispy.

Switch the oven to broil and broil the bread bowls for about 1-2 minutes until golden, ensuring they don’t burn.