Directions

1. Heat a large pot to a medium heat. Add olive oil. Once oil is hot, add onion, celery, carrots, and 1 teaspoon salt, stir and saute veggies until slightly softened, about 2-3 minutes. Add garlic, continue to cook another minute.
2. Add mushrooms, ground turkey breast and another teaspoon of salt. Use a wooden spoon to break up the turkey breast while it cooks. You want the meat to be chopped as fine as the vegetables. Continue to cook and use the wooden spoon to break up the meat until it's cooked all the way through, about 7-8 minutes.
3. Stir in tomato paste, cook 1 minute. Add in red wine and bring to a boil. Reduce to a simmer until almost evaporated. Add in remaining salt, crushed tomatoes, parmesan rinds, cinnamon, sugar and water. Bring to a boil, reduce to a simmer and cover with a lid. Simmer for 35 minutes, stirring occasionally.
4. Once the sauce has simmered for 35 minutes, season to taste with salt and then add milk. Continue to simmer for another 15 minutes. Remove rinds and then season to taste with salt and pepper. Reduce the heat to low.
5. While the sauce finishes cooking, bring a large pot of water to a rolling boil. Season liberally with salt. Add fettuccine and cook until just under aldente, about 8-10 minutes.
6. Use tongs to transfer pasta to the sauce. Toss in sauce until some of it has absorbed into the pasta and the pasta is aldente. Serve with grated parmesan cheese.