- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 28 oz. tomato puree
- 28 oz. tomato sauce
- 2 tsp dried parsley
- 1 tsp dried oregano
- 2 tsp salt
- 2 tbsp sugar
- Water – optional
- 1 cup packed fresh Spinach
- 2 garlic cloves
- 2 tbsp pine nuts
- ¼ cup Olive oil
- ½ cup Panko bread crumb
- ¼ cup milk
- ½ lb each Ground Beef and El Popular Chorizo
- 1 egg
- 1 garlic clove, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley
- ½ tsp dried basil
- Mini Baguette or dinner rolls
- Spray Olive oil
- Slice provolone cheese
- Heat the olive oil in a large stock pot over medium heat.
- Add the onion and sauté until tender 5-8 minutes. Add the garlic stir about 1 minute. Add the tomato puree, tomato sauce, parsley, basil, oregano, salt and pepper. Add water if needed to your desired consistency.
- Bring to a boil, and then lower the heat to a simmer.
- Let simmer about 2 hours.
- Combine the basil, garlic, and pine nuts in the bowl of a food processor. Pulse until finely chopped.
- With the processor running, add the olive oil through the food tube until incorporated.
- Transfer the mixture to a small bowl and stir in cheese.
- Season with salt and pepper.
- Combine ¼ Panko with the milk in a medium bowl. Let stand 10 minutes.
- Add the remaining Panko, beef, El Popular Chorizo, egg, garlic, salt, pepper, parsley and basil to the bowl. Mix well and form into meatballs.
- Add the meatballs to the simmering sauce about 45 minutes before the sauce is finished.
- Cover and let simmer until the meatballs are cooked through.
- Preheat the oven to 400 F.
- Slice the baguettes or dinner rolls in half and lay on a baking sheet. Spray the rolls with olive oil.
- Bake until lightly toasted.
- Slice a cooked meatball in half and place both halves on the bottom portion of the roll, flat side down. Spoon a small amount of sauce over the meatball top with cheese.
- Bake again, just until the cheese melts.
- Serve immediately.