Bring a large pot of generously salted water to a boil. Cook the fettuccine until just al dente, 10–11 minutes. Reserve 1 cup of pasta water, then drain. The sauce builds while the pasta cooks — start step 2 right away.

Heat the olive oil in a large deep skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles, until no pink remains, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain off any excess liquid.

Stir the minced onion, carrot, and celery into the turkey. (Mincing fine is the speed secret — tiny pieces soften fast.) Cook 3–4 minutes until softened. Add the garlic and tomato paste; cook 1 minute more, until the paste darkens slightly.

Pour in the crushed tomatoes, scraping up any browned bits. Stir in the oregano, dried basil, and red pepper flakes if using. Bring to a lively simmer and cook 5 minutes, until slightly thickened.

Reduce the heat to low and stir in the milk — the classic bolognese move that makes the sauce silky and rounds out the acidity. Stir in the Parmesan until melted. Taste and adjust salt and pepper.

Add the drained fettuccine to the skillet and toss, adding splashes of the reserved pasta water until the sauce coats every strand glossy. Serve in warm bowls with torn basil and extra Parmesan.