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Yield: 3 quarts sauce (8 to 10 servings)
Ingredients:
10 ounces turkey bacon, cut crosswise into 1/4 inch strips
1 1/2 pounds ground buffalo
1 pound ground turkey
1/2 pound ground pork
1 teaspoon Emeril's Essence or Creole Seasoning
1/2 cup extra virgin olive oil
2 cups small dice onions
1 cup small dice carrot
1 cup small dice celery
2 tablespoons minced garlic
1/2 cup dry white wine
2 tablespoons tomato paste
1 cup evaporated milk
1-28 ounce can whole peeled tomatoes, crushed by hand
1 quart beef broth
2 sprigs thyme
1 sprig rosemary
1 sprig oregano
2 bay leaves
1/4 teaspoon red pepper flakes
1 1/2 teaspoons salt
Cooked buccatini pasta, for serving
Grated Parmesan cheese for serving
Method:
In a large, heavy bottomed Dutch oven, cook bacon until golden brown. Remove from pan, to a paper towel lined plate. Add the buffalo, turkey and pork and cook for 4 to 5 minutes or until brown.
In the same pot, add the Essence, olive oil, onions, carrot and celery and cook, stirring occasionally, for 20 to 25 minutes until golden brown and slightly caramelized. Add the minced garlic and white wine and cook until the wine has reduced. Add the tomato paste, cook for another 8 minutes then add the evaporated milk and cook briefly. Add the reserved bacon and browned meats and stir to combine.
Add the tomatoes (with juices), beef broth, thyme, rosemary, oregano, bay leaves, and red pepper flakes. Continue to cook until sauce is thick and flavors have come together, about 45 minutes longer. Season with salt. Serve the Bolognese sauce with pasta and grated Parmesan cheese.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties. Look for grass-fed beef and grass-fed lamb wherever possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Plan Ahead Meals Episode of Emeril Green.
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