Preparation

1. Warm 1 tablespoon of the olive oil in a large pot over medium high heat. Add the turkey and brown for about 10 minutes, breaking up pieces and stirring often to prevent it from sticking to the bottom of the pan. Transfer cooked meat to a bowl or plate and set aside.
2. In the same pot over medium heat add the 1 teaspoon olive oil. Add the onions, carrots and celery and cook for about 3-5 minutes or until softened a bit. Stir in the garlic and cook another minute. Stir the tomato paste into the vegetables and allow to cook for a minute or two. Add the wine (or chicken stock) and scrape the bottom of the pot to release all of the little stuck bits and deglaze the pot - this adds lots of flavor. Add the thyme, rosemary and bay leaf. Pour in the crushed tomatoes and add the parmesan cheese rind if desired. Return the cooked turkey to the pot - stir to combine. Reduce heat to a low simmer, cover pot with lid and allow to cook for about an hour, stirring occasionally.
3. Remove the bay leaf and parmesan rind. Add the crushed red pepper flakes, basil and season as desired with salt and pepper.
4. Bring a large pot of water to a boil and add some salt but no oil. Cook the pasta according to the directions on the package- perhaps stop cooking when just tender and still a bit of a bite (al dente). Scoop out about a half cup of the pasta water, then drain the pasta in a colander or strainer. Add the cooked pasta to the sauce and toss well. Transfer to large or individual serving bowls and top with grated parmesan cheese. Pass extra cheese on the side.
5. Leftovers are delicious! Splash some of the reserved pasta water into the pasta to reheat. If freezing leftovers, splash a bit of the pasta water into the pasta before freezing.