A delicious meal you could whip up in minutes!

2 tablespoons olive oil
1 small yellow onion (peeled, grated)
2 cloves garlic (peeled, thinly sliced)
1/4 teaspoon chili flakes
1 (28-ounce) can San Marzano crushed tomatoes
1 bunch fresh oregano
1 bunch fresh thyme
butcher’s twine
Kosher salt and freshly ground black pepper (to taste)
1 pound sweet Italian sausage (removed from casings)
1 cup whole milk ricotta cheese
1/4 cup parmesan
1/2 cup panko breadcrumbs
1 large egg
1/4 cup parsley (finely chopped)
1/4 cup olive oil
2 loaves prepared garlic bread
8 slices provolone
basil leaves (thinly sliced, to serve)

For the Pomodoro: Place a large saucepan over medium heat and add olive oil. Add the onions and tomatoes and season with salt and chili flake to taste. Stir in the garlic, and season with salt. Stir in the chili flakes, tomatoes and season with salt and pepper. Tie the oregano and thyme together with butcher’s twine and add to sauce. Cover, reduce to a simmer, and cook over medium-low for 5 minutes. After simmering, remove the herb bundle and discard.
For the Sausage Meatballs: In a large bowl, add ricotta, parmesan, egg and parsley and stir to combine. Season with salt and pepper to taste, and stir until thoroughly combined. Scoop into small golf ball-sized meatballs and add to the pomodoro sauce. Simmer until meatballs are cooked through about, 5-10 minutes.
For the Sandwich: Preheat oven to 400ºF.
Line a baking sheet with foil. Separate the garlic bread halves and place on prepared baking sheet, cut side-up. Shingle provolone on the bottom half of the loaves and transfer to the oven. Bake until cheese has melted and bread is golden brown and toasted, about 8-10 minutes. Remove from oven.
To Assemble: Sprinkle basil on top of the melted cheese, spoon pomodoro sauce and meatballs on top with garlic bread tops. Slice into sandwiches and serve immediately.
Tip: Store any leftover sauce and meatballs in an airtight container and use for spaghetti and meatballs later in the week!