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In a Dutch oven, heat olive oil and butter over medium heat.
Add chopped onion and cook until translucent.
Add finely chopped carrots and celery, and sauté until softened.
Add minced garlic and ground turkey, cook until meat is browned.
Deglaze the pot with white wine.
Add tomato paste, milk, bay leaves, Parmesan rind, salt, and pepper. Bring to a simmer.
Cover the pot with a lid and transfer to the oven. Cook at 300°F for 45 minutes.
Cook pasta noodles according to package instructions.
Stir drained pasta into the sauce, adding reserved pasta water, grated Parmesan, and extra butter.
Optional: Stir in tomato puree, balsamic vinegar, dried oregano, and dried basil for additional flavor.
Serve hot, topped with more grated Parmesan.