Fettuccine Bolognese

1 TBS canola oil
1 lb ground turkey breast
2 TBS onion powder
1 tsp minced garlic
1tsp seasoned salt
2 TBS Italian seasoning
1 lg carrot, shredded
1 6 oz can tomato paste
1 14.5 oz can Italian style diced tomatoes
1 c water
¼ c grated Parmesan cheese
1 lb fettucine, broken in half

Heat oil in a large saucepan over medium heat; cook turkey with all seasonings until cooked through, breaking up as you cook. Mix in tomato paste, undrained tomatoes, and carrot; bring to a boil. Cover the saucepan at an angle so the mixture won’t boil over, and simmer for 15-20 minutes, stirring occasionally. Stir in parmesan cheese; cover and cook for another 20 minutes, stirring occasionally. During this last 20 minutes of cooking, boil the fettuccine according to package directions; drain. Spoon the sauce over the noodles.