In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Push the sautéed vegetables to one side of the skillet and add the ground turkey to the other side. Break up the turkey with a spoon and cook until it's browned and cooked through, about 5-7 minutes.

Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant. Then, add the crushed tomatoes, red wine (if using), chicken or vegetable broth, dried oregano, basil, thyme, and red pepper flakes. Season with salt and pepper to taste.

Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet or pot, and let the sauce simmer for about 30-40 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken.

Stir in the milk or cream to add a touch of richness to the sauce. Simmer for an additional 5 minutes.

While the sauce is simmering, cook the pasta according to the package instructions. Drain and set aside.

Taste the sauce and adjust the seasoning if needed. Serve the Bolognese sauce over the cooked pasta. Garnish with freshly chopped basil or parsley and grated Parmesan cheese.