Michael Symon nails it with his American Turkey Goulash!

1 pound elbow macaroni
5 tablespoons olive oil (divided)
1 pound ground turkey
1 yellow onion (peeled, finely diced)
3 garlic cloves (peeled, minced)
2 tablespoons thyme leaves (finely chopped)
4 cups mixed mushrooms (shiitake and cremini, stems removed, finely chopped)
1 28- ounce can crushed tomatoes
Kosher salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions, drain and reserve 1/4 cup of pasta water. Set aside.
Place a Dutch oven over medium heat and add 2 tablespoons of olive oil and ground turkey. Cook until browned, about 7-9 minutes, breaking it up as it cooks. Then stir in the onion, garlic and thyme and season with salt and pepper and continue to cook until the vegetables soften. Move mixture to one side of the pot, then to the empty side of the pot, add the remaining olive oil and the mushrooms. Cook until deeply browned, about 7 minutes, then stir in the crushed tomatoes. Season with salt and pepper and bring to a simmer. Cook until flavors meld together and sauce has thickened, about 15-20 minutes.
Stir in the pasta and reserved pasta water. Simmer for 5 minutes, until thickened slightly. Serve.
Tip: This goulash would work perfectly with ground chicken or beef as well!