Directions

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the turkey from the pan and set aside.
2. In the same pan, add a little more olive oil if needed. Add the chopped onion, garlic, jalapenos (or red chili peppers), carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onions are translucent. Stir in the tomato paste and cook for another 2 minutes. Add the smoked paprika, ground cumin, dried oregano, and ground cinnamon. Cook for another 1-2 minutes until the spices are fragrant.
3. Pour in the white wine, if using, and scrape the bottom of the pan to loosen any browned bits. Let the wine reduce by about half, which should take about 2-3 minutes. Stir in the crushed tomatoes and chicken or vegetable broth. Return the cooked turkey to the pan and bring the mixture to a simmer.
4. Reduce the heat to low and let the ragu simmer uncovered for about 30-40 minutes, stirring occasionally, until the sauce has thickened, and the flavors have melded. Taste and adjust seasoning with salt and black pepper.
5. If desired, stir in chopped fresh basil or parsley before serving. Serve the spicy turkey ragu over your favorite pasta, polenta, or even in a sandwich. Top with freshly grated Parmesan cheese if desired.