Food Network UK

Hunter's hero

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 150g red onion, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 90g red pepper, minced
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 240ml semi-skimmed milk
  • 2 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices sourdough bread, crust removed, cut into 1cm pieces
  • 450g minced beef (80/20 fat content)
  • 450g pork sausage, casings removed and minced
  • 1 tbsp roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh basil leaves
  • 1/2 tbsp roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh oregano leaves
  • 2 tbsp minced Italian parsley leaves
  • 1 tbsp freshly ground black pepper
  • 1 1/2 tsp chilli flakes
  • 50g finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan plus 2 tbsp shredded, for garnish
  • 1 egg, beaten
  • 4 hoagie rolls
  • 240ml marinara sauce, recipe follows
  • 12 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices mozzarella, about 350g

  • For the marinara sauce:

  • 60ml extra-virgin olive oil
  • 1 yellow onion, minced
  • 4 medium garlic cloves, crushed
  • 1.35kg tinned San Marzano tomatoes
  • 2 tbsp minced fresh basil leaves
  • 2 tbsp minced fresh oregano leaves
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Hunter's hero

1) Preheat the grill. Add 1 tbsp oil to a large saute pan over a medium heat and saute the onions, peppers and garlic. After 2 minutes, add the salt and cook until the vegetables are tender. Remove from the pan and leave to cool.

2) In a medium bowl, pour the milk over the breadcrumbs and leave to soak for 5 minutes. Remove the bread from the milk and squeeze out excess milk, until the bread is moist but not soggy.

3) In a large bowl, mix together the beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chilli flakes, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan and egg. Gently roll into 5cm balls.

4) Heat the same large saute pan used for the vegetables over a medium heat and add 1 tbsp oil. Cook the meatballs, browning completely until the internal temperature reaches 74C, using an instant-read thermometer.

5) Meanwhile, remove the insides from the hoagie rolls. To assemble the heroes, fill the hoagies with 4 meatballs each. Drizzle with 60ml marinara sauce and top with 3 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices of mozzarella cheese.

6) Place the heroes on a sheet pan under the grill until the cheese melts and turns golden brown. Top each sandwich with 1/2 tbsp Parmesan.

Marinara sauce:
1) In a medium saucepan heat the olive oil, add the onions and cook over a medium to low heat until the onions are transparent.

2) Add the garlic and cook until almost brown, then add the tomatoes. Cook for 1/2 hour over low to medium heat, then add the basil and oregano and continue to cook for 30 minutes longer.

3) Place in a food mill or a blender and puree into a sauce. Season with salt and pepper, to taste.
Yield: 720ml