In a large Dutch oven or large soup pot, begin by browning the turkey on medium heat.  Cook for 10 to 15 minutes until turkey is cooked all the way through, breaking up any larger chunks with a wooden spoon.  Remove from heat and transfer cooked turkey to a bowl and set aside.

In the same Dutch oven, heat the olive oil over low heat.  Add the garlic, onion, and carrots to the pot, and sauté on low from 5-7 minutes until the veggies begin to soften.

Add the wine and simmer for 5 minutes until the wine begins to reduce. Stir the wine around with the vegetables, scraping loose any browned bits of the bottom of the pan.

Add the crushed tomatoes, the cooked ground turkey, salt, and pepper. Simmer for 30 minutes until sauce begins to thicken.

Top off the sauce with the light cream, fresh basil, and red pepper flakes if using, and stir.

Serve over cooked pasta, and enjoy. Store leftovers in an airtight container for up to 3 days.