3 tablespoons Olive oil
1 small Onion (finely chopped)
4 Cloves garlic, minced
Basil & Marjoram (to taste)
1 (8 oz.) Can tomato paste
1 pint Whole tomatoes, crushed
1 quart Tomato sauce
Seasonings: Salt, Pepper, Onion Powder, Garlic Powder, Red pepper (optional)
1 pound Ground round or ground chuck
1/2 pound Ground pork
1 1/2 cup Grated cheese - Parmesan or
2 cups Fine dry bread crumbs
Seasonings: Salt, Pepper, Onion Powder, Garlic Powder, Red Pepper (optional)
3/4 cup Milk
3 loaves French bread
1 pound Provolone cheese
Prepare the sauce:
Pour olive oil in a large pot. Add onion to pot. Saute onion until translucent.
Add minced garlic and saute just until garlic begins to turn a golden brown. Add
basil and marjoram. Saute all for about 3-4 minutes. Add can of tomato paste,
tomatoes and sauce. Pour wine into can from paste and add to sauce. You can add
additional wine if desired. Stir well. Season to taste and let cook on medium
heat for about 10 minutes, stirring constantly. Reduce heat to low and simmer
for about 1 /2 hour, stirring occasionally.
Prepare the meatballs:
Place all ingredients, except milk, in a large bowl and mix well. Shape meat
into two inch meatballs.
Fry meatballs until done. Drop meatballs into sauce and simmer for 1 /2 hour.
Add water if sauce is too thick. To make the sandwich cut fresh baked French
bread horizontally. Place slices of provolone on top of bread. Cut meatballs in
half and spread on top of cheese. Pour desired amount of sauce over meatballs.
Sprinkle with Parmesan if desired. Cut into sandwiches and serve immediately.
This dish can be made a day ahead of
time and re-heated.