Emeril'S Turkey Bolognese Sauce - cooking recipe

Ingredients

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

Preparation

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.