MMmmm it was good. Meatball sandwich on toasted focaccia with melted provolone, topped with parm and fresh basil. The meatball/marinara recipe is from the award winning kitchen of my amigo, Bob Fisher.
1/2 pound mild fennel Italian sausage, 1/2 pound ground beef, 1/4 cup bread crumbs, 1/4 cup chopped Italian parsley. Combine thoroughly in bowl and roll into 2″ balls. Brown in pan turning frequently. Makes 7 balls.
1 large can Italian CENTO brand San Marzano, Certified, peeled tomatoes, 1 small can tomato paste, 1 small can chopped black olives, 4-6 cloves crushed garlic, 1 large yellow onion sliced thin lengthwise, 1/4 cup chopped Italian parsley, 1/4 cup chopped fresh basil, 1 package of baby bella mushrooms washed and sliced, 1/2 cup chianti, 1/2 cup water, 1 tbsp olive oil, dash of garlic salt.
Before browning meatballs, saute onions and garlic low heat in olive oil. Crush tomatoes and paste in bowl, add wine, water, parsley, basil, mushrooms, meatballs into pan with onions and garlic. Simmer for 1/2 hour on low heat.
I make this meatball sauce in a 11″ pan 3-1/2″ deep, cooked covered.
Focaccia bread is one of those irresistible, super fattening, Italian delights, served up in San Francisco’s North Beach. The holy grail of focaccia is (or sadly it seems, was) Sirocco Bakery on Washington Square. Just checking…appears to be long closed. Sirocco baked the focaccia used by Mario’s Bohemian Cigar Store’s famous baked meatball sandwich. Mario’s is still there and remains my favorite meatball sandwich joint if they haven’t changed the recipe.. They use a monster electric toaster oven that sits on the end of the bar near the window and door on Columbus. The over-all toasted Mario’s sandwich is a joy.
I toast my focaccia (from Von’s–not bad) on a griddle, melting the provolone, topped with Bob’s meatball and marinara, liberally topped with parmesan and fresh basil. With a couple glasses of Coppola Claret. You betta off!