Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

38 Ratings
  • 5 star values: 9
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
This is such a great recipe. And I have doubled it for big family get togethers. I use more turkey bacon than called for, though. And use the Shady Brook Farms Italian Seasoned Turkey. Serve sautéed spinach and garlic on the side for a yummy side dish.
Rating: 5 stars
I Love this recipe.I have made this now several times! Big Winner with family! Big Hack- Freeze the bacon ahead of time to cut it up into smaller pieces more easily. If you can use real bacon flavor is so much better! Will continue to make this in my rotation! Thanks again for the recipe.
Rating: Unrated
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?