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.
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.