In a large dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, red pepper flakes, thyme and oregano. Sauté for 3 - 4 minutes or until the onions are softened.
Add the ground turkey and season generously with sea salt and ground pepper. Cook, breaking up any large pieces, for 10 minutes.
Add the red wine and simmer for 10 minutes.
Add the balsamic vinegar, tomato paste and crushed tomatoes and bring to a low boil. Reduce heat to low, cover and simmer for 30 minutes.
While the sauce is simmering, prepare the pasta, according to instructions.
Serve the bolognese over the cooked pasta.