Heat a generous drizzle of olive oil in a large, deep pot over medium heat. Add diced carrots, celery, and onion, cooking for about 15-20 minutes until they're softened and deeply browned.

Push the sautéed veggies to the side of the pot and add in the ground turkey, seasoning it with a pinch of salt. Brown for about 5-7 minutes.

Stir in the minced garlic and tomato paste, cooking until fragrant for about 1 minute.

Pour in a splash of white wine, scraping up any browned bits stuck to the pot's bottom. Let simmer for 2-3 minutes.

Add the San Marzano tomatoes, chicken stock, fresh herbs, and the parmesan rind. Stir to combine and bring to a gentle simmer.

Partially cover and let the sauce simmer for 15-20 minutes, stirring occasionally.

Stir in the heavy cream or half-and-half, if using, and adjust salt and pepper. Let simmer a couple more minutes.