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1
Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally.
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2
Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
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3
Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs.
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4
Place meatballs on a plate as they are formed.
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5
When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time.
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6
Simmer the sauce, uncovered, for at least 10 minutes before stirring.
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7
The meatballs should begin to float to the top when they are able to be stirred.
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8
Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
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9
Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm.
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10
Preheat the oven to 450F (230C).
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11
Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape.
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12
Brush the inside of the hollowed out buns with the olive oil.
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13
Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes.
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14
Remove from the oven and ladle some of the hot tomato sauce into the buns.
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15
Place 2 or 3 meatballs inside each bun and top with more sauce.
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16
Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan.
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17
Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
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18
Basic Red Sauce:
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19
Heat the olive oil in a large, heavy pot over medium heat.
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20
Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes.
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21
Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well.
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22
Bring to a simmer over medium-high heat.
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23
Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.
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24
Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed.
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25
You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
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26
For the essence:
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27
Combine all ingredients thoroughly.
