For the marinara sauce: In a medium saucepan, add the tomatoes, garlic and onion. Cover with water and bring to a boil over medium-high heat. Cook for about 10 minutes, or until the tomato skin cracks and the onions are tender.

Peel and core the tomatoes and place in a blender. Strain the onions and garlic from the saucepan and add to the blender along with the oregano. Blend until smooth.

In a medium saucepan, combine the tomato paste and butter. Stir in the contents of the blender. Stir in the basil and Red Chile Sauce. Cook over low heat for 2 to 3 minutes, stirring occasionally. Salt and pepper, to taste. Set aside.

In a medium bowl, with your hands, combine the ground beef, bacon, onion, oregano and Original seasoning. Form the meat into 8 to 10 balls.

Make a small indention in the middle of each meatball and add 1 to 2 teaspoons of mozzarella cheese. Form the meat around the cheese.

In the same cast iron skillet you fried the bacon, heat the grease over medium-low heat. Add the meatballs and cook for about 10 minutes, rolling around, to brown all the edges until they are cooked through.

Place the meatballs in the saucepan with the marinara sauce and simmer for about 5 minutes, stirring occasionally.

Cut the hoagie rolls down the center, be careful not to slice all the way through the rolls. Spread with the 4 tablespoons of butter. Place about ½ cup of the parmesan cheese on one side of the bun and ½ cup of the mozzarella on the other side. Repeat with the other roll. Toast the rolls in a preheated oven to 450 degrees F. oven, until the cheese is melted.

Spread about two tablespoons of the marinara sauce on one side of the roll, top with 4 to 5 meatballs. Sprinkle with additional mozzarella cheese and parsley. Repeat with the remaining ingredients. Serve immediately.