Categories: Sandwiches/Wraps
Ingredients
- 1 1/2 lb hot Italian sausage, casings removed
- 8 tbsp olive oil, divided
- 1 fennel bulb, core removed, thinly sliced
- 1 large onion, chopped
- 10 garlic cloves, thinly sliced, divided
- salt and pepper
- 28 oz can whole peeled tomatoes
- 1 cup basil leaves
- 4 soft hoagie rolls, split lengthwise down tops
- 4 oz fresh mozzarella, sliced
Directions
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Using wet hands, lightly roll sausage into 12 golf ball-size balls. Heat 2 tbsp oil in a large Dutch oven over medium. Cook meatballs, turning occasionally, until browned all over, 10-12 minutes. Transfer to a plate.
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Add fennel, onion, half of garlic, and 2 tbsp oil to the same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8-10 minutes.
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Add tomatoes, crushing with you hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5-8 minutes.
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Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cook through, 15-20 minutes.
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Meanwhile, heat broiler. Process basil, remaining garlic, and 4 tbsp oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Broil rolls until golden brown, about 2 minutes.
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Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.