Emerils Turkey Bolognese Sauce Recipes

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EMERIL'S TURKEY BOLOGNESE



Emeril's Turkey Bolognese image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h30m

Yield Makes 6 cups

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 286 g, Fat 13 g, Fiber 2 g, Protein 28 g

EMERIL'S TURKEY BOLOGNESE SAUCE



Emeril's Turkey Bolognese Sauce image

Make and share this Emeril's Turkey Bolognese Sauce recipe from Food.com.

Provided by Recipe Reader

Categories     Poultry

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
8 ounces turkey bacon, small dice
1 1/2 cups onions, chopped
1 1/4 cups carrots, finely chopped
3/4 cup celery, finely chopped
1 1/4 teaspoons salt (to taste)
3/4 teaspoon fresh ground black pepper
2 lbs ground turkey, preferably thighs
1/2 cup dry white wine
2 tablespoons garlic, minced
1/2 cup tomato paste
1 (28 ounce) can Italian plum tomatoes, crushed with your fingers, undrained (juices and all)
1 1/2 cups chicken stock or 1 1/2 cups broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup evaporated milk
2 tablespoons fresh basil, chopped

Steps:

  • In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
  • Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
  • Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
  • Add the white wine and garlic and cook until wine is nearly evaporated.
  • Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
  • Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
  • Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
  • Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
  • Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.

Nutrition Facts : Calories 373.9, Fat 19.9, SaturatedFat 5.2, Cholesterol 109.8, Sodium 1228.4, Carbohydrate 16.6, Fiber 3.1, Sugar 8.3, Protein 31.1

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