Make your own pasta sauce in your slow cooker and you will never buy a bottle again.
- Step 1
Heat half the oil in a large frying pan over medium-high heat. Add turkey. Cook, turning, for 5 minutes or until just browned all over, being careful not to burn marinade. Transfer to bowl of slow cooker.
- Step 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to slow cooker. Combine tomato paste, chopped tomatoes, stock and oregano. Season with pepper. Pour over turkey. Cover with lid. Cook on low for 6 hours or until turkey is very tender, turning halfway during cooking.
- Step 3
Remove turkey from sauce. Discard skin and bones. Shred meat. Return to sauce. Cook for 30 minutes. Stir in basil and olives. Serve with fettuccine.
For the pressure cooker: Follow steps 1 and 2, transferring to cooker. Seal cooker.
Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 35 minutes.
Release steam, following manufacturer’s instructions. Remove turkey. Discard skin and bones. Shred meat.
Return to stove top over medium heat. Bring to boil. Reduce to low. Simmer for 10 minutes or until sauce thickens slightly. Stir in basil and olives. Serve.