Boil your spaghetti in salted water according to the package directions. Drain the water and set the spaghetti aside.

Sauté onions, carrots, celery and garlic in olive oil and butter for about 5 minutes. Stir with a spatula so that the vegetables do not burn.

After 5 minutes, add the ground turkey to the pan. Lightly salt and pepper. Fry, stirring, on medium heat for another 7 minutes.

Add a little more salt, and the spices and herbs. Stir and cook for 3 more minutes.

Pour in the tomato purée and beef broth; stir, cook for 15 minutes on low heat under the lid.  (If the sauce is low on liquid, add a little more beef broth. Especially if you want the Bolognese sauce to be thinner. Now is the time to add the heavy cream if you are using.)

Place some cooked spaghetti in a bowl and ladle some of the sauce on top. Sprinkle with grated Parmesan cheese. Add fresh basil and serve immediately.