Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely diced onion and sauté until golden and translucent, about 4-5 minutes. Stir in minced garlic and cook for another 30 seconds.

Add 1 pound of ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.

Pour in 1 cup of tomato puree and ½ cup of red wine, stirring to combine. Let simmer for about 5 minutes.

Stir in 1 cup of tomato passata, 1 cup of beef stock, and 2 tablespoons of Worcestershire sauce. Season and simmer uncovered for around 25 minutes.

Preheat your oven to 350°F (175°C). Cut off the tops of the crusty rolls and hollow out the insides.

Mix ¼ cup of melted butter, minced garlic, chopped parsley, and ¼ cup of grated Parmesan cheese in a small bowl. Brush inside and outside of each roll.

Bring a large pot of salted water to a boil and cook 8 ounces of spaghetti according to package instructions until al dente, about 8-10 minutes.

Combine the drained spaghetti with the simmered meat sauce in the skillet, then spoon the mixture into each prepared bread bowl.

Top each filled bread bowl with shredded mozzarella cheese. Bake for 8-10 minutes until the cheese is melted and bubbly.

Switch your oven to broil for the last minute, watching closely until the cheese turns golden brown.