Marinara Sauce with Meatballs
1 medium onion, diced
3 cloves garlic, minced
1.5 tbsp extra virgin olive oil
1 28 oz can tomato puree
1 28 oz can crushed tomatoes (plus half can of water)
freshly ground black pepper & Kosher salt to taste
1.5 tsp dried oregano
1/4 tsp red pepper flakes
a pinch of sugar
1/2 cup freshly chopped parsley
In a large pot, heat oil over medium heat. Add onions and saute for about 8 minutes or until softened, add garlic and cook for another 2 minutes. Add the remaining ingredients, except for the last two. Bring to a boil, reduce heat, cover and simmer for 1.5-2 hours. Stir occasionally, and add sugar if sauce is too acidic. Add parsley in the final 20 minutes of cooking, and another handful for garnish.
1.3 lb ground beef (That's the size that my package was, just adjust the ingredients a little if you have less meat)
salt and pepper to taste
1 egg lightly beaten
1/4 cup grated onion
2 cloves garlic, minced
3 tbsp freshly chopped parsley
1/2 cup Parmesean cheese, shredded
1/2 cup breadcrumbs
1/2 cup milk
Preheat the oven to 375. In a large bowl, mix all ingredients till combines. Form into meatballs (Yielded about 24 meatballs. Line a baking sheet with foil, spray with EVOO non-stick spray, and bake meatballs for about 15 minutes, turning a couple of times to cook evenly.
Remove from oven and add to the simmering sauce for at least an hour.
hoagie rolls (I used whole wheat sesame seed topped rolls)
Marinara sauce with meatballs
Parmesan, provolone and mozzarella cheeses
Place rolls on a baking sheet, and bake for about 5 minutes or less, until bread starts to toast. Remove from oven, spread a some of the sauce and meatballs on the rolls. On top of that, I tore a slice of provolone into strips, and used approximately 1/4 cup of shredded mozzarella and 1 tbsp of Parmesan cheeses on each sub. I baked them in a preheated oven at 400 for about 5 minutes, or until cheese is melted. Remove from oven, and sprinkle with a little freshly chopped parsley.