HUNTER'S HERO

Hunter's Hero image

Provided by Guy Fieri

Time 2h30m

Yield 4 servings

Number Of Ingredients 26

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Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, diced to equal 1 cup
1/2 red bell pepper, minced to equal 1/2 cup
5 cloves garlic, minced to equal 2 tablespoons
1 teaspoon salt
1 cup 2 percent milk
2 slices sourdough bread, crust removed, cut into 1/2-inch pieces to equal 1 cup
1 pound ground beef (80/20 fat content)
1 pound ground pork sausage, casings removed
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh oregano leaves
2 tablespoons minced Italian parsley leaves
1 tablespoon freshly ground black pepper
1 1/2 teaspoons red chili flakes
1/2 cup finely grated Parmesan plus 2 tablespoons shredded, for garnish
1 egg, beaten
4 hoagie rolls
1 cup Marinara Sauce, recipe follows
12 slices mozzarella, about 3/4 pound
1/4 cup extra-virgin olive oil
1 yellow onion, minced
4 medium garlic cloves, smashed
6 cups canned San Marzano tomatoes
1 tablespoon roughly chopped fresh basil leaves
1/2 tablespoon roughly chopped fresh oregano leaves
Salt and freshly ground black pepper

Steps:

Preheat broiler.
In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

Shamim 650

632@gmail.com

5 stars! This recipe is a winner.

Natamba Sarah

natamba.sarah@yahoo.com

This recipe is a keeper! It's easy to make, delicious, and perfect for any occasion.

LiLI Westmoreland

lili.westmoreland48@aol.com

I'm allergic to mushrooms, so I used chopped sun-dried tomatoes instead. It was a great substitute and the dish was still delicious.

Hazel Hill

h44@gmail.com

I'm not a big fan of cream sauces, but this one is so light and flavorful that I didn't even notice. It's the perfect balance of flavors.

John Basil

b_john23@hotmail.com

I made this dish in my slow cooker and it turned out perfectly. It's a great way to have a home-cooked meal without having to spend all day in the kitchen.

james lawlor

l-j11@yahoo.com

This recipe is so versatile. I've used different types of mushrooms, different kinds of wine, and even different types of chicken. It always turns out delicious.

alex jannat

jannatalex@hotmail.com

I added a few extra vegetables to the dish, like carrots and celery, and it turned out even better. It's a great way to get your kids to eat their veggies.