marinara sauce: 2-24 oz. cans plum tomatoes, 2-24 oz. can tomato puree, 3 slices bacon, thinly sliced and cooked until crisp, 2 cloves garlic, minced, 1/3 cup red wine, 1 large sweet onion, chopped, oregano.
Cook bacon and drain fat. Add garlic and onion, cook until soft. Add tomatoes and red wine, bring to boil and simmer for 30 minutes.
meatballs: 1 lbs. each ground turkey, ground beef & sausage, 1 1/2 cups chopped onion, 1 clove minced garlic, 1 cup chopped Italian parsley, 1 1/2 cups breadcrumbs (moistened with about 1/4 cup milk or water), 2 eggs, beaten, 1/2 cup grated Parmesan cheese, generous pinch of dried oregano and 1 tablespoon Worcestershire sauce, 1 teaspoon salt and pepper.
Mix all ingredients well and form into meatballs. Fry in about 2 tablespoons oil until browned, then transfer the meatballs to the marinara sauce. Simmer together gently for 20 to 30 minutes.
sandwiches: mozzarella or provolone slices, french rolls, and sliced peppers and onions, sauteed in olive oil with 1 teaspoon minced garlic.
Preheat oven to 350ºF. Build the sandwiches by slicing the french bread, spreading a little marinara sauce on the rolls and adding meatballs. Then add a scoop of sauteed peppers and onions, and cheese slices. Bake for about 5 minutes or until bread is crusty and cheese is melted.