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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.

Source: Everyday Food, March 2009
Total Time Prep Servings Yield



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How would you rate this recipe?
  • AnnieCLE
    1 APR, 2013
    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?
  • Jamrock
    1 DEC, 2010
    It is a great dish!....simple and easy....I pair this dish with rigatoni...Picky husband love it!
  • jerseygirl1960
    20 MAY, 2010
    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.
  • stassy
    8 SEP, 2009
    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.
  • awh
    27 APR, 2009
    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!
  • Amyred
    24 FEB, 2009
    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!!

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