1. Stir together tomato puree, peppers, onion, salt, red pepper and bay leaf. Pour half the sauce into a large slow cooker.Meatballs
2. In a small bowl, soak bread in milk for a few minutes. Lightly squeeze bread and discard milk. Spread flour on a piece of wax paper.
3. In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper to taste. Moisten your hands and shape mixture into 2-inch balls. Lightly roll meatballs in flour.
4. Transfer meatballs to slow cooker and top with remaining sauce. Cover and cook on LOW for 4 to 5 hours or until meatballs are cooked through. Discard bay leaf and serve hot.