Rachael Ray

Ingredients

For the sauce:

• 1 small yellow onion, grated into a bowl to catch juices
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 teaspoon fennel seed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 2 cloves garlic, grated or chopped
• 1 can San Marzano tomatoes (28-32 ounces)
• 1 sprig fresh oregano or marjoram, finely chopped or 1 scant teaspoon dried
• A few leaves of basil, torn
• Salt and pepper

For the meatball burgers:

• 4 slices good-quality white or Italian bread, crusts removed
• 1-1 1/2 cups whole milk, for soaking bread
• 3/4 pound ground beef chuck
• 3/4 pound ground pork
• 1 teaspoon fennel seed (1/3 palmful)
• 1 teaspoon ground sage (1/3 palmful)
• 1 teaspoon granulated onion (1/3 palmful)
• 1/4 teaspoon ground cloves (2 pinches)
• 1 teaspoon ground red pepper or crushed red pepper flakes
• Salt and pepper
• 3 cloves garlic, grated or minced
• 1/4 cup flat leaf parsley, finely chopped
• 2 large eggs, beaten
• 1/4 cup grated Parmigiano Reggiano cheese (a handful)
• 1/4 cup grated Romano (a handful)
• About 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ball fresh mozzarella cheese or 1/2 pound deli-sliced mild provolone cheese
• 6 Italian rolls with sesame seeds, split and lightly toasted
• Torn basil, for garnish