In a large Dutch oven, add a tablespoon or so of olive oil and heat oven medium/high heat.
Add in the Italian sausage and cook until sausage is cooked through and no longer pink.
Slowly stir in the red wine and water and cook the liquid down for a couple of minutes.
Next, stir in the tomato sauce and paste until nicely incorporated.
Then add the Italian seasoning, garlic powder, and salt, stirring to combine.
Cook on medium heat for 5-7 minutes or until mixture begins to bubble. Remove from heat and cover until needed.
Preheat the oven to 400 degrees F. Spray a large baking dish with cooking spray and set aside.
In a large mixing bowl, with a large wooden spoon (or by hand if you’re feeling adventurous!) mix together the ground turkey, bread crumbs, milk, large onion, eggs, parmesan, Italian seasonings, onion powder, and salt & pepper.
Once the mixture is evenly mixed, form into 1 to 2 tablespoons size meatballs. Place eat meatball in the pan (you can have them touching.)
Bake for 20-25 minutes or until the meatballs are completely cooked. Allow to cool slightly before tossing meatballs into the Bolognese.
In a stand mixer with a dough hook attachment or in a large mixing bowl with a wooden spoon, stir together the flours and salt.
Make a well in the center of the flour mixture and carefully add the eggs and olive oil into the well.
Start the mixture on low, just to help everything start to combine, then turn it up to medium and work until the mixture begins to start clumping up.
On a low speed, add the cold water and knead dough until it starts to come together.
Transfer dough to a lightly floured surface and knead until the dough forms into one uniform mass. This process can take anywhere from 5-10 minutes. You know the dough will be done when you lightly press your finger on the doughs surface and the dough slowly springs back.
Cover the dough with plastic wrap and allow to sit out at room temperature for 30 minutes.
Allowing your dough to sit will give time for gluten in the dough to relax and create a tender, more supple pasta.
Roll out the dough using a pasta machine or with a rolling pin to your desired thickness.
For fettucine, you want to roll to dough to roughly 1/8” inch in thickness. A trick is to hold your dough up to the light, placing a hand behind the sheet. If you can see a defined silhouette of your hand, the pasta is thin enough.
In a large stock pot, bring water with a hefty pinch of salt added into a boil. Cook pasta for exactly 10 minutes, or until perfectly cooked.
Drain and serve immediately with the meatballs and Bolognese sauce.