Directions

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic and carrot and cook until soft, about 6-7 minutes, or until soft. Add salt and pepper.
2. Add the chorizo to the pan, crumble and cook until browned, about 4 minutes. Add the browned chorizo mixture to a slow cooker and mix in the wine, tomato sauce, crushed tomatoes, bay leaf, salt and pepper. Cover the slow cooker with a lid, set it to a low heat setting, and cook for about 4 hours. Add salt and pepper to taste. Once done, add the cream and chopped basil.
3. When the sauce is almost done, bring the water to boil in a medium saucepan and add the fettuccine. Cook until al-dente, about 8 minutes. Rinse and set aside. Add the pasta to the sauce and serve.