Meatball Sub Series: Part 2…The Sauce!

Yesterday’s post showed you how to make delicious bread to use as the rolls for the meatball sub. Today’s post will be about making the sauce. While jarred sauce is good, there is nothing better than a homemade sauce. The trick to this sauce is cooking it for a few hours at minimum!

Now you may be asking why the sauce is important in a meatball sub. First off, the sauce helps impart flavor to the meatballs. Secondly, a good sauce balances out the crispness of the bread to create the perfect bite! Thirdly, the sauce will mix with the melting cheese and must be able to stand up against the mozzarella and still shine through.

RECIPE: It’s all in the Sauce
Makes 6 Servings

Cutting Board
Can Opener
Cast Iron Pot
Immersion Blender (if needed)

Black Pepper
Dry Red Wine
Quart of Tomatoes
4 Garlic Cloves

DSCF02941) Begin by dicing up the onion and adding it to the warm cast iron pan.
2) Season the onion with a bit of salt and freshly ground black pepper.
3) Stir and cook the onions until translucent and soft.
4) Pour in enough red wine to cover the onions and give them a nice soak.
5) Open the tomatoes and pour over the onion mixture.
6) Mince the garlic and add it to the mixture as its cooking. DSCF0295
7) Turn it down to a low temperature and let the mixture simmer.
8) Chop up the basil and add it to the pot.
9) Let it slowly cook for about 4 hours, stirring occasionally.
10) If the tomatoes haven’t broken down to make a sauce, feel free to use an immersion blender.
11) When the meatballs are done, you will want to place them in the sauce, turn the temperature up slightly, cover the pot, and let them absorb all the delicious flavor.

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