Cooking Instructions
1.
In a large mixing bowl, add
Water (1 cup)
,
Active Dry Yeast (1 1/2 Tbsp)
,
Granulated Sugar (1 Tbsp)
,
Salt (1/2 Tbsp)
, and
Olive Oil (1/4 cup)
. Stir, then let the mixture stand for 5 minutes.
2.
Add
All-Purpose Flour (1 cup)
and mix for 3-5 minutes.
3.
Add additional
All-Purpose Flour (1 cup)
and mix until well combined. Continue adding flour 1/4 cup at a time as needed until a soft dough is formed. The dough should stick to the bottom of the bowl but pull away from the sides.
4.
Turn dough out onto a lightly floured surface. Knead until smooth.
5.
Shape dough into a ball and return it to the bowl. Cover and rest for 20 minutes.
6.
Turn the dough out onto a clean surface and divide it into 2 pieces. Roll each piece into a 12-inch long loaf.
7.
Transfer the loaves to a tray lined with baking paper. Cover and let rest for 1 hour.
8.
When the hour is almost up, preheat oven to 350 degrees F (180 degrees C).
9.
Brush with
Olive Oil (as needed)
. Using a sharp knife, etch the tops.
10.
Sprinkle over
Dried Oregano (to taste)
and
Grated Parmesan Cheese (to taste)
. Turn the loaves to coat both sides.
11.
Bake at 350 degrees F (180 degrees C) for 25 minutes.
12.
Cover with a clean dish towel to cool for 30 minutes.
13.
In a saucepan over medium heat, add
Tomato Passata (2 cups)
,
Garlic Powder (1 tsp)
,
Onion Powder (1 tsp)
,
Dried Mixed Herbs (1 tsp)
,
Crushed Red Pepper Flakes (1/4 tsp)
, and
Salt (1/2 tsp)
. Mix well. Simmer for 20 minutes, stirring occasionally
14.
In a large bowl, add
80/20 Lean Ground Beef (1 lb)
,
Salt (1 tsp)
, and
Olive Oil (1 Tbsp)
Mix well, then roll into golfball-sized meatballs.
15.
In a pan over medium-high heat, sear the meatballs on all side for 3 minutes.
16.
Transfer the meatballs to the sauce mixture and cook on low for 10-12 minutes.
17.
To assemble, cut the bread in half and place warm 3-4 meatballs on each 6-inch sub. Top with extra sauce. Serve immediately!
