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Sauté onions in olive oil and butter until they begin to color.
Add finely chopped carrots and celery, pulsed in a food processor.
Sauté garlic for a minute or two.
Add ground turkey and cook until browned.
Deglaze the pot with white wine and let it reduce slightly.
Add tomato paste, milk, bay leaves, and Parmesan rind, then simmer.
Season with salt and pepper, cover, and transfer to the oven.
Cook at 300°F for 45 minutes.
Stir cooked noodles into the sauce, adding reserved pasta water, grated parmesan, and butter.