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Turkey Bolognese
Nb persons: 0
Yield: 6 cups
Preparation time:
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| Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people. Prep: 45 minutes Total: 1 1/2 hours Ingredients | |
| 10 slices | turkey bacon, (6 ounces), finely chopped |
| 1 large | onion, finely chopped |
| 3 | carrots, finely chopped |
| 2 | celery stalks, finely chopped |
| Coarse salt and ground pepper | |
| 2 pounds | ground turkey, (97 percent lean) |
| 3/4 cup | dry white wine, such as Sauvignon Blanc |
| 2 | garlic cloves, minced |
| 1 can (6 ounces) | tomato paste |
| 1 can (14 1/2 ounces) | reduced-sodium chicken broth |
| 1/2 cup | half-and-half |
| 1/4 cup | chopped parsley |
Directions
In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Make the sauce a day or two in advance; the flavors will become richer. For a hearty pasta supper anytime, freeze the sauce in airtight plastic containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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