In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
Add the onion and cook, stirring frequently, until softened, about five minutes.
Stir in the carrot, celery, and 1/3 cup water and cook until the vegetables are tender and the liquid has evaporated.
Stir in the ground turkey and cook until no longer pink or 4 minutes.
Add the wine and cook until the liquid has evaporated, about 5 minutes.
Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano; reduce to a simmer, and cook, stirring frequently, until the milk has been absorbed.
Continue to cook until the sauce is thick and creamy, gradually adding the remaining one cup milk until all has been absorbed, about twenty minutes longer.
Meanwhile, cook the pasta in a large pot of boiling water until just tender.
Drain well. Transfer the sauce to a large bowl. Add the pasta, parsley and the Parmesan and toss to combine.