Emeril's Turkey Bolognese
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Everyday Food, March 2009
- Prep Time 45 minutes
- Total Time 1 1/2 hours
- Yield Makes 6 cups
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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.
I love this. It is excellent Bolognese. I use a very small amount of actual bacon, diced fine and add a little olive oil if I need it. A couple of tablespoons of minced bacon adds a lot of flavor.
And the parsley??? I assume sprinkle on at finish?
It is a great dish!....simple and easy....I pair this dish with rigatoni...Picky husband love it!
I love this recipe and didn't have a problem with the turkey bacon but maybe my turkey bacon was fattier. I have made this sauce twice and everyone loved it. I did add a couple of cans of diced tomatoes to make it a little less dry.
I agree with the added oil comment. Turkey bacon is so lean it doesn't expel fat. I ended up cooking my turkey bacon in a seperate non-stick pan. I also thought the sauce needed more tomato flavour. Maybe 1.5 cans of tomato paste instead of one.
This was easy to make (despite taking 1.5 hours) and so good! Make a big batch and then freeze it and you will not be disappointed!
This is wonderful, but two things: first, need oil in the pan because turkey bacon isn't greasy enough to cook without it. Second, there is no indication as to when to add the chopped parsley, so I added it at the end. Otherwise--MEOOWWW!!