2 tablespoons olive or canola oil
1 pound boneless top round, trimmed and sliced into 1/4 x 2 inch strips
1 small onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
14 1/2 ounces artichoke hearts, canned, drained and halved
1 can (14 1/2 ounces) tomatoes with basil, garlic and oregano
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
1/2 cup black olives, sliced, divided
12 ounces fettuccine, cooked according to package directions.
Heat oil in a nonstick skillet. Saute beef until browned. Remove and drain.
Place beef in the crockpot or slow cooker.
Add onion, green pepper, garlic, and artichoke hearts.
Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper pour over ingredients in the cooker and stir well.
Stir in olives.
Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours.
Serve sauce over fettuccine and garnish with remaining olives.
Yield: 6 to 8 servings
Note:This basic recipe is from CROCK-POT The original slow cooker with some touches of my own added.