STREAMING NOW: Taste in Translation

Emeril's Turkey Bolognese Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My mother-in-law passed this recipe to me after seeing it on ABC, and she liked it quite a bit.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
  2. Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
  3. Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
  4. Add the white wine and garlic and cook until wine is nearly evaporated.
  5. Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
  6. Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
  7. Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
  8. Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
  9. Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: