Start the Bolognese: Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Increase the heat, add the beef mince to the pan, and break it up with a wooden spoon. Cook until it’s evenly browned all over. Drain off any excess fat.

Simmer the Sauce: Stir in the tomato purée and cook for a minute. Then add the chopped tomatoes, beef stock, oregano, and basil. Season with salt and pepper, bring to a simmer, then reduce the heat, cover, and let it gently bubble away for at least 20 minutes for the flavours to meld.

Prepare the Bread Bowls: While the sauce simmers, preheat your oven to 180°C (160°C fan). Slice the top off each bread loaf (about 2cm down) and set the 'lids' aside. Carefully scoop out the soft bread from the inside, leaving a border of about 1.5cm around the sides and base. Be gentle to avoid making any holes!

Make the Garlic Butter: In a small bowl, mix the softened butter, crushed garlic, and chopped parsley until well combined. I find that using a fork works best for this.

Toast the Bowls: Brush the inside of the bread bowls and the cut side of the lids with the garlic butter. Place them on a large baking tray and bake for 8-10 minutes, until lightly golden and toasted. This step is crucial to prevent a soggy bottom.

Cook the Spaghetti: While the bowls are toasting, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. For a perfect al dente bite, I often refer to the BBC Good Food guide on cooking pasta. Drain well.

Combine and Fill: Add the drained spaghetti to the bolognese sauce and stir everything together until the pasta is fully coated. Carefully spoon the spaghetti mixture into each toasted garlic bread bowl.

Final Bake: Sprinkle the grated cheese generously over the top of each filled bowl. Place the bowls and their lids back on the baking tray and return to the oven for 10-12 minutes, or until the cheese is melted, bubbling, and starting to turn golden brown.

Serve Immediately: Let the bowls cool for a minute before serving hot with their garlicky lids on the side for dipping.