In a large skillet over medium heat, drizzle a tablespoon of olive oil, then add the finely chopped onion and sauté until golden, about 5 minutes. Stir in the minced garlic and cook for another minute. Add 500g of ground beef, browning it thoroughly for about 8 minutes. Mix in 1 tablespoon of tomato puree, then pour in 80ml of red wine and let it reduce for 2 minutes. Gradually incorporate 500g of tomato passata, 240ml of beef stock, ½ tablespoon of Worcestershire sauce, fresh basil, dried oregano, and ½ teaspoon of sugar. Allow the sauce to simmer for 25 minutes until thickened, stirring in 20g of grated parmesan at the end.

While the sauce simmers, preheat your oven to 350°F (175°C). Cut off the tops of 6 crusty white rolls, hollow out the centers, and mix 100g of melted butter with 3 cloves of garlic paste, 1 tablespoon of parsley, and 30g of parmesan. Brush this mixture on both the inside and outside of the rolls.

Bring a large pot of salted water to a boil. Add 200g of spaghetti and cook according to package instructions until al dente, about 8 minutes. Drain and toss the pasta into the simmering meat sauce.

Fill each hollowed roll with the spaghetti mixture and sprinkle 200g of shredded mozzarella over the top.

Place the filled rolls on a baking tray and bake for 8-10 minutes, or until the bread is crisp and the cheese is bubbling. Consider broiling for the last minute or two.