1/4 c. onions, chopped, or to taste
1 tsp. crushed fresh garlic OR 2 cloves garlic, minced
1 tbsp. olive oil
1 lb. canned tomatoes, broken up
1 lb. tomato sauce
2 tsp. parsley
1 tsp. salt, or to taste
1/2 tsp. oregano
1 tsp. basil
1 lb. ground beef

4 slices bread, whole wheat OR white
1 lb. ground beef
2 eggs
1/2 c. Romano cheese, grated
1/2 tsp. salt
2 tbsp. parsley, chopped
1/2 tsp. crushed fresh garlic OR 1 minced clove garlic
1 tsp. oregano, crushed
Dash of pepper
4 submarine sandwich buns OR sm. loaves French or Italian bread
2 pkg. (4 oz. ea.) Mozzarella cheese

To make sauce, cook and stir onion and garlic in olive oil until tender. Stir in tomatoes, tomato sauce, parsley, salt, oregano and basil. Heat to boiling, stirring occasionally, reduce heat and simmer, uncovered 1-1 1/2 hours. When sauce is almost finished simmering, brown ground beef in separate skillet, drain off fat, and stir into sauce. Simmer another 20 minutes.

For meatballs, soak bread in water 3 minutes, then squeeze dry and add the ground beef, eggs, Romano cheese, salt, parsley, garlic, oregano and pepper. Form into 16 meatballs.

Bake at 350°F for 30 minutes, or until done.

To assemble sandwiches, put 4 meatballs in each of the buns or loaves, add sauce, then cheese on top, dividing ingredients evenly. (Don't use too much sauce or sandwiches will be soggy.) Wrap each sandwich in foil and bake at 350°F until cheese melts.

Serves 4.