Cook the onion in a pan with a little olive oil until it becomes golden.

Add the garlic and cook for another minute.

Stir in the ground beef and brown it well.

Mix in the tomato puree, then add the red wine and allow it to reduce slightly.

Add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar.

Simmer the mixture for 25 minutes until it thickens.

Stir in the freshly grated parmesan cheese.

While the sauce is simmering, cut the tops off the crusty rolls and hollow out the centers.

In a small bowl, mix the melted butter with the garlic, parsley, and parmesan.

Brush this mixture inside and outside of the bread rolls.

Boil the spaghetti in salted water until it is al dente. Drain it and transfer it directly into the meat sauce, tossing it to coat the pasta evenly.

Stuff the hollowed rolls with the spaghetti mixture, ensuring some sauce is on top.

Finish by topping with shredded mozzarella cheese.

Place the filled rolls on a baking sheet and cook in a preheated oven at 350°F for 8-10 minutes until the bread is crisp and the cheese has melted.

For extra browning on the cheese, you can broil them for a couple of minutes at the end.