Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Once it shimmers, add the finely diced onion, carrots, and celery (a soffritto). Cook, stirring occasionally, for about 8 to 10 minutes, until the vegetables have softened and the onion is translucent.

Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant. Watch it closely so the garlic doesn’t burn. Now, add the ground turkey to the pot. Use a wooden spoon to break the meat into smaller pieces. Cook until the turkey is browned all over, about 5 to 7 minutes.

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which should only take a couple of minutes.

Stir in the tomato paste and cook for one minute to deepen its flavor. Then, add the crushed tomatoes, dried oregano, and dried basil. Season generously with salt and pepper. Bring the sauce to a lively simmer.

Once it’s bubbling, reduce the heat to low, cover the pot, and let the Turkey Ragu sauce simmer for at least 30 minutes. An hour is even better if you have the time!

Just before serving, turn off the heat and stir in the heavy cream or milk. Taste and adjust the seasoning with more salt and pepper if needed.