Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the carrot and celery and sauté until the vegetables are tender, about 5 minutes. Deglaze with white wine.
Add the ground turkey, nutmeg and milk and sauté 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.
Slow cook the sauce on low heat for 2-3 hours.
Meanwhile, cook the Rigatoni in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain. Add the pasta to the sauce and toss to coat. Add the leftover shredded turkey and toss until warmed and coated. Serve with the Parmesan.
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