Heat the olive oil in a large Dutch oven, and add the onion, carrots and celery.
Cook until the vegetables soften, then add the garlic.
Cook for a minute longer, then season with salt and pepper and Italian Seasoning.
Add the remaining ingredients
Add the ground turkey and cook stirring until it begins to brown.
Add the crushed tomatoes, tomato paste and half and half.
Simmer
Bring to a boil, then lower the heat and simmer for 20 minutes
Test for seasoning and add more salt/pepper if desired.
Cook the pasta
While the sauce is simmering, bring a large pot of water to a rolling boil and add salt. Cook your choice of pasta until al dente. Drain the pasta save a little of the water.
Add the pasta to the Turkey Bolognese and toss to combine. If too dry, add a little of the reserved pasta water.
Serve
Serve in bowls with fresh parmesan and fresh basil.
Notes
Nutrition info doesn't include the pasta or parmesan, since those are optional and we often do zucchini or spaghetti squash anyway.Additions/Substitutions: Add a pinch of crushed red pepper flakes for a little heat. Use ground chicken instead of turkey. You can use diced tomatoes, crushed tomatoes or even tomato sauce if that is what you have available.