Peel and halve the onion and put in a mini food processor or blender, along with the garlic and oregano. Drizzle with a little olive oil and blend to a puree.

You can also finely chop the onion and crush the garlic if you don't have a blender, it will just add a little more texture to the sauce

Heat 2 tbsp of olive oil in a saucepan, add the onion puree and cook over a medium heat for a 3-4 minutes until softened.

Add the chopped tomatoes along with 1 tsp of salt and 1 tsp of sugar and a crack of black pepper and stir everything together and bring to a simmer.

Add the meatballs to the tomato sauce along with a splash of water (about 100ml / 1/4 cup), turn down the heat to medium low and simmer for 20-25 minutes until the sauce has thickened. Stir in a good amount of grated parmesan then turn off the heat and leave to cool a little while you make your sub.

Tip: You can add a splash more water if the sauce becomes too thick at any point

Heat the oven to 180C (350F), then cut the ciabatta in half, then half each piece lengthways and brush a tsp of olive oil on the inside of each ciabatta piece.

Heat a lightly oiled frying pan and toast the ciabatta pieces crumb side down until golden brown (you might need to do this in batches) then take a clove of garlic and rub it over the inside of each piece of ciabatta to infuse the flavour.

Place the bottom pieces of ciabatta on a baking tray and top with the meatballs, then break the mozzerella into pieces and place on top of the meatballs. Sprinkle over a a little oregano and a drizzle of olive oil and place in the oven until the cheese has melted.

Remove the subs from the oven, then add your toppings; I like thinly sliced red onion and black olives. Place the top of the ciabatta on the sub, grab some napkins, and enjoy!

Tip: If your sub is too big to handle, you might want to cut it into manageable parts