1 tablespoon extra-virgin olive oil
3 medium carrots, peeled and finely chopped (about 1 1/4 cups)
1 small yellow onion, finely chopped (about 1 cup)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound ground turkey (I use 93% lean; I wouldn’t recommend 99% lean, as it will easily dry out), or ground chicken
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes
1 cup dry red wine, such as Cabernet Sauvignon (or substitute an additional 14.5-ounce can of crushed tomatoes)
1 (14.5-ounce) can crushed tomatoes
3 tablespoons tomato paste
1/2 cup whole milk, dairy or non-dairy
1 (10-ounce) package Fettuccine, gluten free if necessary
For serving: freshly grated parmesan, chopped fresh basil, and/or chopped fresh parsley
In a large skillet, heat the olive oil over medium high. Add the carrot, onion, salt, and pepper and cook until the vegetables are beginning to soften, about 5 to 7 minutes. Increase the heat to medium high, add the ground turkey, and cook, breaking it up with a spoon, until it’s starting to brown, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook just until fragrant, about 1 minute.
Pour the wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, and milk and stir to combine. Bring the sauce to a boil, then lower the heat and let simmer for 10 minutes. Taste and add additional salt, black pepper, or red pepper flakes as desired.
Meanwhile, bring a large pot of water to a boil and cook the Fettuccine just until al dente. Drain and place in a serving bowl. Top with your desired amount of sauce and serve hot, sprinkled with fresh Parmesan, basil, and/or parsley. Alternatively, make this gluten free with gluten free pasta or zucchini noodles.