In a pan heated to medium high heat, brown the turkey in a tablespoon of olive oil. Season the turkey with a pinch of salt and pepper. Once it's cooked and nicely browned, set it aside.

While the turkey cooks, heat a Dutch oven or large pot to medium heat. Add 1 tablespoon of olive oil and the chopped pancetta. Saute for 2-3 minutes, until the pancetta starts to get crisp around the edges.

Add the chopped carrots, onions, bay leaves and thyme into the Dutch oven with the pancetta. Saute for 4-5 minutes, until the vegetable are fragrant. Add in the tomato paste, and saute for another minute.

Add in the red wine, and allow it to reduce a bit (about 5 minutes). Add the cooked turkey and 2 cups of crushed tomatoes into the slow cooker insert. Add the cooked veggies/pancetta/wine mixture, and stir to combine. Season the mixture with a big pinch (about 1/2 teaspoon) of salt, and pepper to taste.

Cook in the slow cooker on low for 8 hours, or high for 4 hours. When it's done, remove the bay leaves and thyme spring, do one final salt check, then serve over pasta.