Sausage Parmigiana Sandwich

• extra-virgin olive oil As needed
• 2 pounds italian sausage loose
• 6 hot peppers Italian long, roasted, peeled, stemmed, de-seeded, cut into strips
• 1 1/2 cups butter softened
• 8 cloves garlic grated on microplane
• 1 bunch parsley flat leaf, chopped
• 6 hoagie buns Italian, torpedo sized
• 1 cup aioli
• 2 cups parmigiano reggiano cheese grated
• 2 pounds mozzarella cheese fresh, sliced
• 1 pound provolone cheese young, sliced
• extra-virgin olive oil As needed
• 2 yellow onions medium, 1/4-inch dice
• 3 stalks celery 1/4-inch dice
• 2 medium carrots peeled, 1/4-inch dice
• 6 cloves garlic minced
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 8 ounces tomatoes can whole
• 8 ounces tomato can puree
• 8 ounces diced tomatoes
• kosher salt To taste
• black pepper To taste

1. 1. In a large skillet, cook the sausage until browned, but do not completely break apart, keep some larger chunks intact. Add some of the Sunday Red Gravy and stir to combine.
2. 2. Mix together the softened butter, garlic cloves, 1/2 cup of Parmigiano cheese, and 1 1/2 tablespoon of chopped parsley. Split the hoagie rolls and spread this mixture on both sides of the bread. Toast under a broiler until golden brown.
3. 1. In a rondeau, over medium heat, add the onions, celery, carrots, garlic and cook until translucent, stirring as needed.
4. 2. Add the dried oregano, basil and thyme and cook for a couple of minutes, stirring as needed.
5. 3. Add the tomato paste and mix well. Allow to caramelize slightly before adding the canned tomatoes.
6. 4. Bring the mixture to a simmer and cook over a low heat for 2-3 hours.
7. 5. Season with salt and ground black pepper.

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Taken from www.yummly.com/recipe/Sausage-Parmigiana-Sandwich-2255344 (may not work)