Meatballs Bayonnaise with Spicy Tomato and Pepper Sauce

1 28-ounce can tomato puree

2 red bell peppers, seeded and chopped

1 medium onion, finely chopped

Salt

Pinch of crushed red pepper

1 bay leaf

3/4 cup crumbled French bread

1/4 cup milk

1/3 cup all-purpose flour

2 pounds ground beef chuck (I used lean ground beef)

2 tablespoons chopped parsley

2 garlic cloves, minced

1 large egg

1 teaspoon ground cumin

1/2 teaspoon dried marjoram

Freshly ground pepper

Stir together the tomato puree, peppers, onion, 1 teaspoon salt, crushed red pepper, and bay leaf. Pour half of the sauce into a large slow cooker.

In a small bowl, soak the bread in the milk for a few minutes. Lightly squeeze the bread and discard the milk. Spread the flour on a piece of wax paper.

In a large bowl, mix together the soaked bread, ground beef, parsley, garlic, egg, cumin marjoram, and salt and pepper to taste. Moisten your hands and shape the mixture into 2-inch balls. Lightly roll the meatballs in the flour.

Transfer the meatballs to the slow cooker and top with the remaining sauce. Cover and cook on low for 4 to 5 hours, or until the meatballs are cooked through. Discard the bay leaf and serve hot.