Heat the oil in a large, deep-sided frying pan. Add the onion, garlic and carrots and fry for 5-10 minutes until softened. Add the turkey mince and cook for 2 minutes, breaking up any lumps with a wooden spoon.
Once the mince is browned all over, stir in the chopped tomatoes, tomato purée, dried herbs and sugar. Add the stock and wine (if using), and simmer, uncovered, on a low heat for 20 minutes. Add the spinach 5 minutes before the end of cooking time.
Meanwhile, cook the pasta to pack directions. Drain and divide between 4 bowls. Top with the bolognese sauce, Parmigiano Reggiano and cracked black pepper.