1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased
Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm
1/3 cup freshly grated Parmesan
3 ounces sliced provolone
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Two 32-ounce cans crushed tomatoes
2 dried bay leaves
The sandwiches can be assembled then wrapped individually in foil. Rewarm the sandwiches in the oven at 350 degrees F for about 15 minutes.
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