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1
Preheat the broiler to high.
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2
To make the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat.
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3
Add the EVOO, red pepper flakes, and ground beef, and break up the meat.
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4
Add the green pepper, onions, three fourths of the garlic, the nutmeg, and a little salt and pepper to the beef and cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns.
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5
Add the mushrooms and cook for 5 minutes more.
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6
Add the wine and cook for 1 minute, then add the beef stock and tomatoes.
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7
Bring the mixture up to a bubble, reduce the heat to medium low, and gently simmer for 10 minutes.
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8
Finish it by stirring in the chopped parsley.
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9
While the meat is simmering, combine the remaining garlic with the soft butter, chopped basil, and a little salt and pepper.
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10
Split the rolls in half lengthwise without separating the halves.
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11
Press open the rolls, flattening them out a little bit.
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12
Slather the insides with the garlic butter and toast until golden brown under the broiler.
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13
Top one side of the garlicky, toasted rolls with a heap of meat, sprinkle each pile of meat sauce with some grated cheese, and top that with 2 slices of the mozzarella.
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14
Transfer them to the broiler to melt the cheese.
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15
Remove them from the broiler and prepare to get sloppy with Messy Giuseppe!
