Kalkonbolognese (Enpottspasta)

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1. 1
   Heat a large deep skillet over medium high heat. Spray with olive oil and brown the ground turkey with 1 teaspoon salt, breaking into small pieces. Cook until the turkey is no longer pink, 5-7 minutes. Set aside.
2. 2
   Add the olive oil, onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have started to soften, about 5 minutes.
3. 3
   Add the tomato paste and garlic; stir it into the turkey mixture. Cook for a few minutes, until fully coated. Add the pasta, cooked meat, crushed tomatoes, bone broth, and Calabrian chili paste, if using. Stir to combine. Bring the mixture to a boil, then turn the heat down to medium low to maintain a gentle simmer.
4. 4
   Cover and cook, stirring occasionally, until the pasta is tender and the liquid is absorbed, about 15 minutes. Remove from heat and stir in the parmesan cheese.
5. 5
   Serve topped with extra parmesan cheese, basil, and ricotta if using.