(by Jennifer Sisco Porretta)
3 T. olive oil
4 to 6 boneless rib-eye steaks or chuck steaks
salt and pepper to taste
2 28-oz. cans crushed tomatoes
2 T. Italian seasoning
1 T. salt
2 t. black pepper
1 T. sugar
pinch of cayenne
1 yellow onion, diced
1 T. tomato paste
big splash of red or white wine
Heat olive oil in a large skillet over high heat.
Season the steaks with salt and pepper to taste, and brown both sides (about 3 minutes per side).
Remove from the pan and place in slow cooker.
Add crushed tomatoes, Italian seasoning, salt, pepper, sugar, and cayenne.
In the same pan over medium heat, cook onion for 1 minute, then add tomato paste.
Stir to coat the onions, and add a healthy splash of wine.
Scrape the bottom of the pan to get all the brown bits up.
Add onion mixture to slow cooker, stirring to combine.
Set slower cooker to high and cook for 5 - 6 hours.
Any leftover sauce is amazing over pasta.
(Read Crunchy Mom, the story that accompanies this recipe.)