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1
Preheat the oven to 300 degrees F.
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2
Lightly wrap the French bread in aluminum foil and place in the oven until warmed, about 10 minutes.
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3
Remove from the oven and increase the heat to broil.
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4
Meanwhile, in a large skillet, heat the oil over medium-high heat.
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5
Add the onions, and peppers and cook, stirring, until softened and caramelized around the edges, about 6 minutes.
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6
Remove from the heat and season with the Essence.
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7
Slice the French bread crosswise into 4 portions, and then cut each piece lengthwise.
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8
Spread both cut sides of the bread generously with mayonnaise, and divide the hot meatballs and some of the sauce between the 4 sandwich bottoms.
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9
Divide the grated mozzarella and Parmesan between the sandwiches, then top each sandwich with onions and peppers.
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10
Top with more of the remaining sauce.
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11
Place the bottom of the sandwiches on a baking sheet and broil in the oven until the cheese is melted.
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12
Remove from the oven and top with the remaining bread.
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13
Serve immediately.
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14
Combine all ingredients thoroughly and store in an airtight jar or container.
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15
In a large saucepan, heat the vegetable oil over medium-high heat.
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16
Add the onions, Italian seasoning, salt, and red pepper, and cook, stirring, until the onions are soft, 6 minutes.
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17
Add the garlic and fennel, and cook, stirring, for 2 minutes.
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18
Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes.
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19
Add the tomato sauce, pureed tomatoes, 2 1/2 cups of water, and Essence, and bring to a boil.
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20
Reduce the heat and simmer for 45 minutes, stirring occasionally.
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21
In a large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Essence, salt, and black pepper, and mix briefly but thoroughly to distribute seasonings.
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22
Shape into meatballs and set aside, refrigerated.
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23
Add the meatballs to the sauce and do not stir until the meatballs float to the top of the sauce, about 10 to 12 minutes.
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24
Stir well, and simmer the meatballs in the sauce for 30 minutes, stirring occasionally and skimming any fat that rises to the surface.
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25
Taste, adjust seasoning as necessary, and serve immediately.
