Begin by heating olive oil in a large skillet. Add the diced onion and cook until golden brown.

Stir in the finely diced garlic and cook for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Stir in the tomato puree, then pour in the red wine. Let it reduce for a few minutes.

Add the tomato passata, beef stock, Worcestershire sauce, herbs, and sugar. Season to taste.

Allow the mixture to simmer on low heat for about 25 minutes, stirring occasionally until it thickens.

Just before removing from heat, stir in the grated parmesan.

While your sauce is thickening, cut the tops off the bread rolls and hollow out the inside gently to create bowls.

In a separate bowl, combine the melted butter with garlic paste, chopped parsley, and extra parmesan. Brush this mixture generously inside and outside of the rolls.

In a large pot, boil water and cook the spaghetti until al dente. Drain and immediately toss with the rich sauce to combine.

Spoon the spaghetti mixture into each hollowed-out roll, ensuring some sauce sits on top.

Sprinkle shredded mozzarella over each filled roll.

Preheat your oven to 350°F (175°C) and place the rolls on a baking sheet.

Bake for 8-10 minutes until the bread is crisp and the cheese is melted. For an extra touch, broil for a minute to brown the cheese slightly.