Add ground turkey, and brown over med high heat, breaking up turkey with a metal spatula. Add salt, oregano, pepper, chile flakes, fennel seeds and nutmeg. Once turkey is browned, make a well in the skillet and add tomato paste, frying it for 1-2 minutes, which will give the sauce depth. Mix it all together, add the veggies back into the pan, then add wine, scraping up all the brown bits.
Add carrots, celery and mushrooms and garlic. Continue sauting and stirring, turning heat down to medium, cooking the veggies until tender, about 5-8 minutes. Remove veggies, set aside, wipe out pan, and add little oil.
In a very large skillet or dutch oven, over medium high heat, saute the onion in the olive oil, for two minutes.