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1
In a pot, heat the oil.
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2
Add the onion, garlic and crushed red pepper and season with salt and black pepper.
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3
Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes.
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4
Add the basil, thyme, oregano and bay leaves and cook, stirring, for 1 minute.
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5
Add the wine and sugar and bring to a boil.
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6
Cook until most of the wine is evaporated, 3 minutes.
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7
Stir in the tomatoes.
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8
Cover partially and cook, stirring frequently, until thickened, 30 minutes.
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9
Discard the bay leaves.
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10
Preheat the oven to 400 and brush 2 rimmed baking sheets with olive oil.
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11
In a medium skillet, heat the 1 tablespoon of olive oil.
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12
Add the onion, garlic, oregano, fennel seeds, sage and crushed red pepper and cook over low heat, stirring, until the onion is softened, 5 minutes; scrape into a bowl and let cool.
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13
Add the bread crumbs to the bowl with the cheese, eggs, milk, salt and parsley.
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14
Add the pork and beef and knead gently until combined.
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15
Roll the mixture into 32 meatballs, about 2 1/2 inches each, and arrange them on the prepared baking sheets.
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16
Bake for 15 minutes, until nearly cooked through, shifting the pans from top to bottom and front to back halfway through baking.
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17
Gently fold the meatballs into the tomato sauce.
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18
Simmer over moderate heat, covered, until cooked through, about 10 minutes.
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19
Wipe off the baking sheets.
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20
Set the open rolls on the baking sheets and top both halves with the sliced provolone.
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21
Bake for about 5 minutes, until the cheese melts.
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22
Spoon the meatballs onto the rolls and top with the sauce.
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23
Serve right away.
