Gather the ingredients.
Heat the olive oil in a large skillet over medium heat. Add onions and cook, stirring, until softened, about 5 minutes.
Stir in the minced garlic and Italian seasoning; cook until fragrant, about 1 minute.
Add the turkey, chopped mushrooms, salt, pepper, and red pepper flakes. Cook, crumbling the turkey with a wooden spoon and stirring, until it is no longer pink and the mushrooms are cooked, about 10 minutes.
Deglaze the pan with the red wine, stirring to combine.
Increase the heat to medium-high. Stir in the crushed tomatoes and tomato paste, and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, prepare the pasta according to package directions. When the turkey Bolognese has thickened and is ready to serve, stir in the fresh parsley.
Add the cooked pasta to the sauce and toss to coat. Top with freshly grated Parmesan cheese and fresh basil to serve. Enjoy!
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