Heat the water in a pan. When it starts to boil, remove from stove and pour over the dried porcini in a bowl that can withstand the hot water. Let the porcini soak in the water for at least 30 minutes.
Place a sieve over a bowl and line it with a wet paper towel. Pour the mushrooms into the sieve. Reserve the porcini soaking water. Rinse the mushrooms, then coarsely chop and set aside.
Heat 1 tablespoon olive oil in a large pot on medium heat. Add the onion, and sauté for a few minutes until it begins to soften. Add the carrot, and cook for another 5 minutes.
Add the garlic, cook for another minute. Add another tablespoon olive oil, and gradually add the turkey, stirring occasionally. Cook for about 5 minutes to brown the turkey. Add the porcini mushrooms, and stir to combine.
Stir in the cooking wine, and cook for about 5 minutes until the wine has been mostly absorbed into the meat. Stir in the tomatoes and 2 cups reserved porcini liquid. Add the basil, marjoram, fennel seed and oregano.
Simmer the sauce, uncovered, for at least 1 hour. If you have time to let is simmer a bit longer, that further enhances the flavors.
Cook the pasta according to package instructions toward the end of the simmering time for the sauce. Drain the pasta, and toss with enough sauce to thoroughly coat the pasta. Keep the extra sauce warm on low heat.
Plate the pasta and top with a bit of additional sauce, if desired. Pass the cheese at the table, and enjoy with a good Italian red wine.
This makes 8 servings, so if you aren’t feeding a large family or entertaining you will probably have leftovers! You could reserve some of the sauce to reheat and toss with a fresh batch of pasta if you like.