Oh, well, OK
2 tablespoons Italian seasoning
2 tablespoons extra virgin olive oil
1 teaspoon seasoned salt
1 teaspoon Zatarain's or Tony Chachere's Cajun seasoning
1 large or 2 small bulbs of garlic, separated into cloves and peeled
1 large onion, peeled and coarsely chopped
1 large green bell pepper, seeded, ribbed and coarsely chopped
1 6 oz. can tomato paste
1 28 oz. or 2 14.28 oz. cans whole San Marzano plum tomatoes in puree
1 14 oz. can beef broth
Combine in slow cooker (be sure to rinse the tomato cans with the beef broth to get all the good stuff), stir 2 minutes until tomato paste is thoroughly blended in. Cover and cook 8 hours on Low. Puree until smooth with immersion blender.
Pressure cooker: bring to pressure and maintain for 10 minutes. Remove from heat and allow pressure to drop naturally. Finish as above.
QUARTER-POUND MEATBALLS
Divide your favorite 1-pound meatball recipe into 4 portions and roll into 4 meatballs. Place in oven-safe skillet. Put skillet in cold oven, set temperature for 350 degrees and roast for 45 minutes. Carefully transfer cooked meatballs to sauce.
The pasta in the picture is whole wheat rotelle from Trader Joe's.
