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Emeril's Turkey Bolognese

Everyday Food, March 2009

Here's my take on the classic Italian meat sauce: I've lightened it up a bit by using turkey instead of the usual pork and beef. The flavor still shouts "Italy!" and it will delight everyone, from Italian-food traditionalists to those who are monitoring what they eat. I began making this sauce years ago, when one of my daughters swore off red meat. Now, even I'm a convert to this healthier alternative.

Get the Recipe for Turkey Bolognese

Text by Emeril Lagasse

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