Meanwhile, Back in the Kitchen

This was on one of those handy-dandy recipe cards in Cook's Country, long ago. It is unfailingly reliable and a real crowd pleaser. It is really, really easy.   I've simplified it a bit more by using a pound of Italian sausage and bread crumbs that have no Italian seasonings.   I also use my favorite pizza sauce  instead of a jarred marinara.  I usually have a cup or so stashed in my freezer, so that makes it very simple for me. Also, you won't find an easier or more delicious sauce anywhere. Just try it once and see what you think.    Meatball Subs   1 tablespoon extra-virgin olive oil 1-1/4 pounds 85 percent lean ground beef 3/4 cup plain dried bread crumbs with Italian seasonings 2 large eggs, lightly beaten 1 teaspoon garlic powder 1 teaspoon table salt 1/2 teaspoon pepper 4 (6-inch) Italian sub rolls, split lengthwise 1-1/3 cups jarred marinara sauce 4 slices deli provolone cheese (4 ounces) BEFORE YOU BEGIN Our favorite premium jarred sauce is Victoria

There isn't an easier pizza sauce around. Or one that is tastier. It also freezes well. This is from Pizza: Any Way You Slice It by Charles & Michele Scicolone. It's my favorite pizza cookbook.  Pizza Sauce  Makes about 3 cups   2 large garlic cloves, finely chopped  Pinch of crushed red pepper  3 tablespoons olive oil  1 28-ounce can crushed tomatoes  1 teaspoon dried oregano  Salt (though I almost never use it)   In a large skillet, cook the garlic and red pepper in the oil over medium heat until the garlic is golden, about 1 minute. Add remaining ingredients and bring to a simmer.  Cook, stirring occasionally, until thickened, or 10-15 minutes. Let cool before spreading on pizza dough. Keeps well in the refrigerator for up to 5 days or in the freezer for 1 month. (I've used it after a year and it is still good.)