-
1
Preheat broiler to high.
-
2
Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
-
3
Add in bell pepper, onion, 3/4 of the garlic, nutmeg, and a little salt and pepper to the beef.
-
4
Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
-
5
Add in the mushrooms; cook 5 minutes.
-
6
Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
-
7
Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
-
8
Finish by stirring in the chopped parsley.
-
9
While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
-
10
Split the rolls in half lengthwise without separating the halves.
-
11
Press open the rolls, flattening them out a little bit.
-
12
Slather the insides with the garlic butter and toast until golden brown under the broiler.
-
13
Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
-
14
Transfer them to the broiler to melt the cheese.
-
15
Remove from the broiler and prepare to get sloppy.
