- 1 teaspoon olive oil
- 2 cloves garlic, roughly chopped
- 1 onion, diced
- 6 ounces tomato paste (no salt added)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons sugar
- 1 1/4 teaspoons Italian seasoning
- 1/2 teaspoon dried basil, crumbled
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- One 15-ounce can tomato sauce
- One 14 1/2-ounce can crushed tomatoes (no salt added)
- 1/4 cup red wine
- 1 bay leaf
- 2/3 cup Italian breadcrumbs
- 2/3 cup chopped fresh parsley
- 2 teaspoons black pepper, ground
- 2 teaspoons sea salt
- 1 ounce ketchup (about 2 tablespoons)
- 7 cloves garlic, finely minced
- 1 egg
- 1 1/2 pounds fresh ground beef (88 percent lean)
For the marinara sauce: Set a medium saucepan over med-high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the garlic and onion and cook, stirring occasionally, until the onion is softens, 2 to 3 minutes.
Stir in the tomato sauce, crushed tomatoes, red wine, bay leaf and 1 cup water. Raise the heat to high and bring the sauce to a boil. Lower the heat to medium-low and simmer, partially covered, for 1 1/2 to 2 hours.
For the meatballs: Preheat the oven to 375 degrees F.
Form the mixture into twenty equal-sized meatballs. Set the meatballs on a baking sheet and transfer to the oven for 30 minutes, or until cooked through.
For the sandwich: Butter the garlic bread and toast on one side in a large skillet.
Spread some marinara sauce on the toasted side of a slice of garlic bread, then top with 1/4 cup mozzarella.
Smash two meatballs with a large spatula to flatten them. Place the meatballs on top of the mozzarella. Add a little more marinara sauce, and then sprinkle with another 1/4 cup mozzarella. Top with another slice of bread, toasted-side down.
Set the skillet over medium heat. Add some butter and swirl it around to coat the bottom. Place the assembled sandwich in the skillet and press with an offset spatula to toast the bread on its untoasted side. Flip the sandwich, press and toast on the reverse side. Remove to a plate, sprinkle with some of the Parmesan and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.