Everyone remembers enjoying every bite of spaghetti as a child that was heaped high on a slice of garlic toast.
This sophisticated retelling of that lovely reminiscence omits the intermediary step and simply bakes everything together.
The “bread boat” won’t get soggy while it bakes if you lightly toast the garlic bread first and keep your meat sauce thick.
16 ounce Italian bread loaf
butter & garlic powder for bread
1 pound ground beef
1 pound ground sausage
16 ounce tomato sauce
6 ounce tomato paste
1 medium onion, diced
7 ounce uncooked spaghetti
1/2 cup Parmesan cheese, divided in half
2/3 cup Mozzarella cheese, divided in half
1 tablespoon Italian seasoning, generous
1 teaspoon salt + a pinch
1/2 teaspoon minced garlic
1/2 teaspoon ground black pepper
Set the oven to 375 degrees Fahrenheit.
Boil spaghetti in a big sauce pan until it’s al dente.
Turn off the heat and drain.
Brown the beef and sausage in a big skillet over medium heat while the pasta cooks.
While meat is browned, add onion.
When browned, remove any extra grease and add back to skillet.
Garlic, salt, pepper, tomato sauce, Italian spice, and paste should be added.
Mix well. For 5-8 minutes, simmer.
the finished spaghetti.
Remix thoroughly, then turn off the heat.
Use a bread knife to split the Italian bread loaf in half while the beef sauce is boiling.
Cut a hole through the center of each loaf half.
To make a deep depression in each half, remove all of the remaining bread.
Butter should be rubbed inside the hollows and around the sides of the halves.
Add some garlic powder.
Once the bread has been toasted, fill the hollows of each half with the spaghetti and meat sauce that has been prepared.
(You will have leftover pasta and meat sauce.) Add cheeses on top, one of the separated cheeses per loaf and one per loaf.
Bake at 375° for 15–20 minutes, or until brown and melted cheese.
Remove from oven, then slice bread carefully serving knife.
There will be leftover pasta and meat sauce.
You can freeze this and eat a small serving of spaghetti later, or you can use the remaining half of another Italian loaf to make a third garlic bread boat.