Emeril's Turkey Bolognese Sauce

Name: Emeril's Turkey Bolognese Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 8 ounces turkey bacon, small dice; 1 1/2 cups onions, chopped; 1 1/4 cups carrots, finely chopped; 3/4 cup celery, finely chopped; 1 1/4 teaspoons salt (to taste); 3/4 teaspoon fresh ground black pepper; 2 lbs ground turkey, preferably thighs; 1/2 cup dry white wine; 2 tablespoons garlic, minced; 1/2 cup tomato paste; 1 (28 ounce) can Italian plum tomatoes, crushed with your fingers, undrained (juices and all); 1 1/2 cups chicken stock or 1 1/2 cups broth; 2 bay leaves; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 3/4 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 1/2 cup evaporated milk; 2 tablespoons fresh basil, chopped

Submitted by Recipe Reader

"My mother-in-law passed this recipe to me after seeing it on ABC, and she liked it quite a bit."

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Ready In:: 1hr 10mins
Ingredients:: 20
Serves:: 8

ingredients

2 tablespoons olive oil
8 ounces turkey bacon, small dice
1 ¹⁄₂ cups onions, chopped
1 ¹⁄₄ cups carrots, finely chopped
³⁄₄ cup celery, finely chopped
1 ¹⁄₄ teaspoons salt (to taste)
³⁄₄ teaspoon fresh ground black pepper
2 lbs ground turkey, preferably thighs
¹⁄₂ cup dry white wine
2 tablespoons garlic, minced
¹⁄₂ cup tomato paste
1 (28 ounce) can Italian plum tomatoes, crushed with your fingers, undrained (juices and all)
1 ¹⁄₂ cups chicken stock or 1 1/2 cups broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
³⁄₄ teaspoon salt
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₂ cup evaporated milk
2 tablespoons fresh basil, chopped

directions

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.
Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
Add the white wine and garlic and cook until wine is nearly evaporated.
Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
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.
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.
Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.