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