32ouncecan of crushed tomatoes, if you like a smoother sauce, use tomato sauce instead of crushed tomatoes
1tablespoonof red cooking wine
1 1/2tablespoonsof a dark brown sugar
3clovesof garlic, chopped
Pinchof red pepper flakes
4white bolillo rolls
4piecesof provolone cheese
1-2cupsof shredded whole milk mozzarella
In a large pan, saute diced onion and garlic in olive oil until translucent.
Add Italian seasonings and crushed red pepper and saute for 1 minute.
Slowly add the crushed tomatoes, red wine, salt, brown sugar and tomato paste. Simmer on low for 5 minutes, stirring occasionally.
Add the thawed meatballs and simmer on low for another 5 minutes (if using frozen meatballs, allow to simmer until warmed all the way through).
In a small microwave safe bowl add butter and chopped garlic. Place in the microwave for 1 minute on 40% power. Remove half way and stir. When the butter is completely melted, stir in Italian seasonings and red pepper flakes.
Cut the bolillo rolls in half. Brush with garlic butter on the inside and outside of the rolls.
Place the rolls, cut side facing up on a baking sheet. Broil until the bread starts to brown.
Remove the rolls from the oven. Cut each slice of provolone cheese in half and place on the bottom roll. Place the meatballs on top. Sprinkle shredded mozzarella on the meatballs and the second slice of bread.
Bake at 400 until cheese is bubbly and melted. Remove from oven and place the tops on the sandwiches. Serve with the remaining marinara sauce.
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