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.
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup half-and-half
1/4 cup chopped parsley
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.
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