Basic Boot Package Recipe

Prepare sauce base

Heat a large heavy-bottomed pot over medium heat. Add 2 tablespoons olive oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make Marinara

To the pot with onion and garlic, add the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine. Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 20–30 minutes, stirring occasionally. Taste and adjust seasoning. Stir in torn fresh basil at the end if using. Keep warm while cooking pasta.

Make Bolognese (alternative)

If making Bolognese instead of marinara, after sautéing onions and garlic add the finely diced carrot and celery. Cook 6–8 minutes until softened. Increase heat to medium-high, add 2 lbs ground beef, breaking it up with a spoon. Brown the meat until no longer pink, about 8–10 minutes. If using, pour in 1 cup red wine and simmer until mostly reduced, 3–5 minutes. Stir in tomato paste, crushed tomatoes, 1 tsp salt, 1 tsp pepper, and 1 cup whole milk. Reduce heat to low and simmer gently for 30–45 minutes, stirring occasionally. Adjust seasoning and stir in fresh basil if desired.

Cook pasta

Bring a very large pot of water to a rolling boil. Add 2 tablespoons salt. Add the penne and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1–2 cups of pasta cooking water, then drain the penne.

Finish and serve

Return the drained pasta to the pot off the heat. Add a few ladlefuls of the sauce and 1/2 cup reserved pasta water; toss to coat. Add more sauce or pasta water to reach desired consistency. Transfer to serving trays or chafing dishes. Sprinkle grated Parmesan on top and pass extra at the table. Keep sauce warm in a covered pot or chafing dish.

Prepare breads

Preheat oven to 350°F (175°C). Slice each sub roll lengthwise without cutting all the way through, creating a hinge. Brush the cut interior lightly with olive oil and sprinkle a pinch of dried oregano. Place rolls open-faced on baking sheets and warm in the oven 6–8 minutes until just toasty. Remove and allow to cool slightly.

Assemble fillings

Lay out the warmed rolls. Spread mayonnaise on the bottom half and mustard on the top half of each roll (adjust quantities to taste). Layer deli turkey and ham evenly across rolls, then top with provolone slices, shredded lettuce, tomato slices, red onion, and pickles. Season tomato and lettuce lightly with salt and pepper to taste.

Finish and slice

Close each sandwich and press gently. Wrap whole subs tightly in parchment or foil and let rest 10 minutes to let flavors meld. For serving, cut each large sub into 6–8 portions (depending on desired portion size) and arrange on platters.

Prepare fruit

Wash all berries and grapes thoroughly and drain. Hull strawberries and halve or quarter larger berries. Peel, core, and cut the pineapple into bite-sized chunks. Peel and cube cantaloupe and honeydew into similarly sized pieces. Keep fruit chilled until assembly.

Toss (optional)

If you want the fruit to have extra brightness, place berries, pineapple, and cubed melons in a large bowl and toss gently with 2 tablespoons lemon juice. Do not overdress or fruit will release excess liquid.

Arrange platter

On a large serving tray, arrange fruit in groups by type (grape clusters, pineapple, strawberries, cantaloupe, honeydew, blueberries) for an attractive display. Garnish with fresh mint sprigs. Keep chilled until service. Provide small tongs or forks for guests.