Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced white onion and sauté for about 5 minutes until soft and golden. Stir in 3 minced garlic cloves and cook for another 30 seconds until fragrant.

Incorporate 500g of ground beef, breaking it apart with a wooden spoon. Cook for about 7-10 minutes until browned.

Stir in 1 tablespoon of tomato puree and cook for 1 minute. Pour in 80ml of red wine and simmer for 3-4 minutes until reduced by half.

Add 500g of tomato passata, 240ml of beef stock, ½ tablespoon of Worcestershire sauce, fresh basil, dried oregano, and sugar. Stir and simmer uncovered for 25 minutes.

While the sauce simmers, hollow out the tops of 6 crusty white rolls, ensuring enough bread remains at the bottom.

Mix 100g melted butter, 3 cloves of garlic paste, 30g grated parmesan, and 1 tablespoon chopped parsley. Brush this inside and out of each hollowed-out roll.

Bring a large pot of salted water to a boil. Add 200g spaghetti and cook until al dente, about 8-10 minutes. Drain and combine with the meat sauce.

Preheat oven to 180°C (350°F). Fill each bread bowl with the spaghetti and sauce mixture, topping with 200g of shredded mozzarella. Bake for 8-10 minutes.

Optionally, broil for 1-2 minutes for extra color and crispness.