Emeril's Turkey Bolognese Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 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

Recipe

• 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 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.