I am always looking for ways to cook make ahead meals. This sandwich is a great idea for just that. I did all the cooking last night(meatballs and sauce- total time just under 2 hours), but when I got home tonight dinner came together in a snap. After dinner last night (fish, couscous, and broccoli) I went ahead and prepped dinner for tonight. Tonight, I prepped dinner for tomorrow night (chicken pot pie). Saves me the stress of the dreaded, “What is for dinner? When are we eating?” I can answer those questions pretty fast most nights thanks to make ahead meals.
1 28 oz. can of crushed tomatoes
3 squirts of tomato paste (or 3 tablespoons if you have a can).
fresh herbs chopped- oregano, basil, parsley, and thyme
1/2 chopped onion
1 container of mushrooms,sliced
1 can of black olives
2 carrots chopped
2 stalks celery chopped
2 garlic cloves, crushed and diced
2 tablespoons or so of Worcestershire
2 tablespoons butter
2 tablespoons sugar.
salt and pepper to taste
meatballs- from ground beef- directions below
Take all your chopped veggies and cook them down about 8 minutes on med.heat.
Add your garlic and tomato paste and cook for 4 more minutes.
Add the rest of the ingredients and stir. Cook for 30-45 minutes on low heat. The consistency should be on the thick side since it is going to be part of a sandwich.
Add in your meatballs. Cover and cook on low for another 45 minutes. Here is how I made mine…
I used 1 pound of beef, 1/2 cup parmesan cheese, 1 cup bread crumbs, 2 tablespoons Worcestershire, 1 teaspoon of onion and garlic powder, chopped parsley, oregano, and basil. Mix it all up and make some meatballs.
For the sandwich- Split open a hoagie roll and add in lots of meatballs and sauce. Top with mozzarella cheese and bake at 350 until bread is crispy and cheese is melted. Top with basil.