Emerils Turkey Bolognese Sauce Recipes

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.

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.

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
• Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.