In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and sauté for about 5 minutes until golden brown. Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Add 1 pound of ground beef to the skillet, using a spatula to break it apart. Cook for about 6-8 minutes, stirring occasionally, until browned.

Stir in 1 cup of tomato purée and cook for 1 minute. Add ½ cup of red wine and simmer until reduced by half, about 3-5 minutes. Then, add 1 cup of tomato passata, 1 cup of beef stock, 2 tablespoons of Worcestershire sauce, and your herbs. Simmer for 25 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil. Add 12 ounces of spaghetti and cook until al dente, typically 8-10 minutes. Drain and toss the spaghetti in the meat sauce.

Take 4 crusty white rolls and cut off the tops. Hollow out the inside, leaving about a ½-inch border. Brush with a mixture of 4 tablespoons melted butter and 2 minced garlic cloves.

Preheat your oven to 180°C (350°F). Load each bread bowl with the spaghetti and sauce, then top with shredded mozzarella.

Place the filled bread bowls on a baking sheet and bake for 8-10 minutes until the cheese is melted and the bread edges are golden.