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.