Ingredients: Serves four
1 Pound ground beef
1 1/2 Cup Italian seasoned bread crumbs
Garlic (4 cloves, 2 grated/minced for meatballs – 2 minced for sauce)
2 28 oz. cans of crushed tomatoes
2 Cups red wine
1 1/2 Tbs sugar (to reduce acidity in the sauce from tomatoes and wine)
Prepare meatballs; ground beef, eggs, two garlic cloves, bread crumbs – mix together with hands, form meatballs place in crock pot. Prepare sauce; squeeze tomatoes from can over meatballs, add wine, garlic, sugar. Let cook on low for seven to nine hours. When you’re ready to eat; turn off slow cooker, give a few stirs. Slice rolls, brush with olive oil, sprinkle with garlic powder, place in a 325°F preheated oven, toast for five minutes. Take rolls out, place meatballs on each sub, place mozzarella on top, put back in oven for an additional five to ten minutes (or until cheese has melted).
‘Reserva’ Chianti Classico 2013
Santa Margherita Winery
Take a chance on this bottle of chianti. It’s a dry red with a flowery aroma blended with cherries and plums.