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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
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37
  • marderf
    18 DEC, 2017
    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.
    Reply
  • 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?
    Reply
  • Jamrock
    1 DEC, 2010
    It is a great dish!....simple and easy....I pair this dish with rigatoni...Picky husband love it!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!!
    Reply

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