1 14-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1/4 cup (60 ml) wine (white or red, your choice)
2 tablespoons (30 ml) dried oregano, divided
2 tablespoons (30 ml) dried basil, divided
2 tablespoons (30 ml) garlic powder, divided
2 tablespoons (30 ml) onion powder, divided
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) crushed red pepper flakes
1 pound (450 grams) lean ground beef
1/4 cup (60 ml) bread crumbs
1 egg, lightly beaten
1 tablespoon (15 ml) balsamic vinegar
1 pound (450 grams) frozen cheese ravioli
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 cup (250 ml) mozzarella cheese, shredded
3 tablespoons (45 ml) parsley, chopped
In a medium-sized saucepan set over medium heat combine: crushed tomatoes, diced tomatoes (with juices), wine, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon garlic powder, 1 tablespoon onion powder, olive oil, and crushed red pepper flakes. Season generously with salt and pepper, to taste. Mix to thoroughly incorporate all ingredients, then bring to a simmer and cook for about 10 minutes. The sauce doesn't need a long cooking time, just enough so all the ingredients get to know each other.
While the sauce is simmering, prepare the meatballs. In a large bowl combine: ground beef, bread crumbs, egg, balsamic vinegar, and remaining herbs and spices (except the fresh parsley). Mix well and then form meat mixture into 1" balls.
When the sauce is ready, line a 6-quart slow cooker with aluminum foil and spray with non-stick cooking spray.
Add half of the sauce to the bottom of the slow cooker. Add meatballs, then the frozen ravioli. Top with remaining marinara sauce, and sprinkle the sliced peppers on top.
Place the lid on the slow cooker, set to low and cook for 7 hours.
Add the mozzarella cheese evenly over the top of the entire dish and sprinkle with the parsley. Replace lid and cook for another 30 minutes, or until the cheese has melted.