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1
To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend.
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2
Stir in the cheese and bread crumbs.
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3
Mix in the beef, veal, and pork.
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4
Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs.
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5
Place on a baking sheet.
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6
Heat the oil in heavy large frying pan over medium-high heat.
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7
Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes.
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8
Using a slotted spoon, transfer the meatballs to a plate.
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9
Pour off any excess oil.
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10
Return all the meatballs to the pan.
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11
Add the marinara sauce.
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12
Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes.
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13
Season the sauce, to taste, with salt and pepper.
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14
(The meatball mixture can be made 1 day ahead.
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15
Cool, then cover and refrigerate.
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16
Rewarm over medium heat before continuing.)
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17
To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls.
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18
Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan.
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19
Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
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20
Cook's Note: The sandwiches can be assembled then wrapped individually in foil.
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21
Rewarm the sandwiches in the oven at 350 degrees F for about 15 minutes.
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22
In a large casserole pot, heat the oil over a medium-high flame.
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23
Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
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24
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
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25
Saute until all the vegetables are soft, about 10 minutes.
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26
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
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27
Remove and discard the bay leaves.
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28
Season the sauce with more salt and pepper, to taste.
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29
(The sauce can be made 1 day ahead.
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30
Cool, then cover and refrigerate.
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31
Rewarm over medium heat before using.)
