step 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.
step 2
Add All-Purpose Flour (1 cup) and mix for 3-5 minutes.
step 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.
step 4
Turn dough out onto a lightly floured surface. Knead until smooth.
step 5
Shape dough into a ball and return it to the bowl. Cover and rest for 20 minutes.
step 6
Turn the dough out onto a clean surface and divide it into 2 pieces. Roll each piece into a 12-inch long loaf.
step 7
Transfer the loaves to a tray lined with baking paper. Cover and let rest for 1 hour.
step 8
When the hour is almost up, preheat oven to 350 degrees F (180 degrees C).
step 9
Brush with Olive Oil (as needed). Using a sharp knife, etch the tops.
step 10
Sprinkle over Dried Oregano (to taste) and Grated Parmesan Cheese (to taste). Turn the loaves to coat both sides.
step 11
Bake at 350 degrees F (180 degrees C) for 25 minutes.
step 12
Cover with a clean dish towel to cool for 30 minutes.
step 13
In a saucepan over medium heat, add Tomato Passata (2 cups), McCormick® 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
step 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.
step 15
In a pan over medium-high heat, sear the meatballs on all side for 3 minutes.
step 16
Transfer the meatballs to the sauce mixture and cook on low for 10-12 minutes.
step 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!
