|Ground beef||2 Pound|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Ketchup||1 Cup (16 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic powder||2 Teaspoon, divided|
|Dried oregano||1 Teaspoon|
|Fennel seed||1⁄2 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Italian bread||2 Pound, halved lengthwise (2 Loaves, 1 Pound Each)|
|Shredded part skim mozzarella cheese||8 Ounce (2 Cups)|
In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.
Stir in ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally.
Meanwhile, in a small bowl, combine the butter and remaining garlic powder; spread over the top halves of bread.
Sprinkle 1/2 cup mozzarella cheese over each bottom bread half.
Spoon the meat mixture over the top; sprinkle with the remaining mozzarella cheese.
Replace the bread tops; wrap each sandwich loaf in foil.
Bake at 3500 for 25-30 minutes or until cheese is melted.