Heat up a deeper frying pan, add oil and the onions and sauté for 5 minutes (add a bit of water if necessary). Then add finely chopped garlic and sauté for 2 more minutes.
Add the turkey mince and break it up with a wooden spoon. Sautee for 10 minutes, until it gets a nice color.
Then add the tomato pulp, 100 ml of water and salt and pepper and sauté for 15 minutes.
Add the grated grana padana and finely chopped grilled peppers and let it bubble away for 10 minutes. Then add the butter and let it cook for further 5 minutes.
Pour in the milk and stir well, lower the heat all the way down and leave it for 5 minutes.
Serve with pasta (like tagliatelle or papardelle), extra grated grana padana and some finely chopped fresh parsley.