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Yield: 2 1/4 quarts sauce
Ingredients:
2 tablespoons olive oil
8 ounces turkey bacon, small dice
1 1/2 cups chopped onion
1 1/4 cups finely chopped carrots
3/4 cup finely chopped celery
1 1/4 teaspoons salt, or to taste
3/4 teaspoons freshly ground black pepper
2 pounds ground turkey
1/2 cup dry white wine
2 tablespoons minced garlic
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 canned low sodium chicken broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup whole milk
2 tablespoons chopped fresh basil
Method:
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 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.
This recipe was featured on the Family Meal Plans Episode of Emeril Green.
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