MEATBALL SUBstantial Step

It's funny where you can find inspiration. It's honestly everywhere! I was at lunch with a my friend when he got a meatball sub and after having a bite of it, I found myself craving it later that week. So here's my rendition of a meatball sub--a substantial step towards achieving the delicious (and slightly messy) crime.

NOTE: If you just want to make the tomato sauce for pasta, it's pretty darn good!

What you'll need:

- 2 lbs 80/20 ground beef (or whatever you prefer)
- 1 medium onion, diced
- one 24oz can of crushed tomatoes
- 1 head of garlic (1/2 sliced, 1/2 crushed)
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp of salt
- 3 tbsp of pepper
- 1 tbsp of red pepper flakes (adjust depending on your taste)
- olive oil
- 2 tbsp of paprika
- 1/2 cup of grated parmesan cheese
- mozzarella cheese
- fresh basil
- 1 egg
- 3 large carrots, diced
- french roll
- 1 1/2 tbsp sugar


How you make it:

Start by sauteing your diced onion, diced carrot, and sliced garlic in a large pot with olive oil and 1 tbsp of salt. Add the red pepper flakes and 2 tbsp of black pepper. Mix it around and let it brown. Then add the full can of crushed tomatoes, the paprika, the sugar, 1 tbsp dried basil and 1 tbsp dried oregano. Lastly, add the parmesan cheese. Mix it up and let this simmer, covered, on low.

In the meantime, in a large bowl, mix together the ground beef, the crushed garlic, 1 tbsp black pepper, 1 tbsp salt, 1 tbsp oregano, 1 tbsp basil, 1 tbsp paprika, and the 1 egg. Then, make this mixture into golf sized balls (makes about 25)!

After letting the sauce simmer for 45min (make sure the carrots are fully cooked), transfer the mixture into a blender and blend until smooth. Drizzle in some additional olive oil, and give it a taste! Add whatever you deem necessary (I added a few drops of hot sauce).

Transfer the sauce back into the large pot and simmer on low. Add in the meatballs, cover, and let cook for an hour. [If you use beef fattier than 80/20, cook the meatballs half way on a skillet and drain the fat, then add them to the sauce]

When the meatballs are done, it's sandwich time!!

Cut open your roll and remove a little of the inside bread. Add your meatballs with a good amount of sauce, sprinkle with more oregano, top with 2 slices of mozzarella cheese, and place it in the open on broil. Keep an eye on it, and remove as soon as the cheese starts to look delicious. I added a few extra slices of onion and fresh basil, but you can add whatever you want....sauteed red peppers?

NOM NOM NOM!

Mushroom & Onion Grill Cheese Sandwich

What better way to celebrate a rainy day in Williamsburg, than with a yummy grill cheese and tomato soup?

What you'll need:
- 2 slices of multigrain bread
- olive oil
- butter (optional)
- salt & black pepper
- some red pepper flakes (optional)
- 1/2 medium onion -- sliced
- handful of fresh mushrooms
- your favorite cheese (I made a trifecta of gouda, mozzarella, and colby jack)

How you make it:

Start by heating up a pan with some olive oil. Add the sliced onion, sprinkle some salt and let cook. Meanwhile slice your mushrooms.
When you've sliced your mushrooms, add them, black pepper and crushed red pepper to the onions. Let it continue to cook, stirring occasionally.

Meanwhile, butter one side of each piece of toast. Remove the cooked mushroom and onion mixture from heat.

Place one slice of bread, butter side down, on a pan on medium/low heat. Layer half of the cheese on the slice. Then layer the mushroom mixture. Add the rest of the cheese and top off with the second slice of bread, butter side up. Cover with lid, so that the cheese fully melts.

When the bottom toast is golden, flip the sandwich. Do not cover with the lid! When both sides are golden, remove from heat.

Let the sandwich sit before cutting (otherwise it will fall apart).

Voila! Serve with a bowl of your favorite tomato soup and rainy days are instantly better!