Saute onion, garlic and chilli in oil on medium heat until soft. Increase heat and add mince till brown. Add wine and stock bring to boil . Add diced tomatoes, tomato paste, barbecue sauce, herbs and sugar, add salt and pepper to taste. Bring to boil and simmer, reducing liquid till mixture is a thick consistency. Approx. 45 mins.
Slice crusty top off rolls and scoop out the bread from the middle, leaving a thick shell. Spoon mince mixture into the rolls and top with grated cheese. Replace the tops onto the rolls and wrap in aluminium foil.
Heat in oven 180 degrees C (fan forced) 190 degrees C (non fan forced) for 20 mins. Can be served on a plate or eaten by the handful at the footy.