INGREDIENTS

Marinara

• 2 Tbsp. extra virgin olive oil
• 2 cloves garlic (minced)
• 2- 8oz. cans tomato sauce
• 2 tbsp. tomato paste
• 1/2 cup BARGETTO Zinfandel
• 1 tbsp. granulated sugar
• 1/2 tsp. oregano (chopped)
• 1/2 tsp. basil (chopped)
• 1/2 tsp. fresh rosemary (chopped)
• 1/2 tsp. Italian parsley (chopped)
• pinch red pepper flakes

Sandwiches

• Your favorite meatball recipe (meatballs cut in 1/2)
• 4 ciabatta rolls
• 4 slices provolone
• 4 tbsp. sliced pepperoncinis

DIRECTIONS
yield: serves 4

Marinara

1. Heat olive oil over medium high heat in a 4 qt pot.
2. Add garlic and sweat for 2 minutes.
3. Add all other ingredients and simmer for 90 minutes. Let cool in refrigerator for 30 minutes.

Sandwiches

1. Heat oven to 350 degrees.
2. Place meatballs, pepperoncinis and provolone on top of meatballs open faced in oven for 5 minutes.
3. Remove from oven and cut sandwiches in half.
4. Serve with mixed green salad.