Emeril's Turkey Bolognese
- 1/4 cup olive oil
- 3 cups finely chopped onions
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 3 cloves garlic, minced
- 2 pounds ground turkey
- 1 tablespoon fresh thyme
- 1 tablespoon Italian seasoning
- 1 tablespoon Essence, recipe follows
- 2 teaspoons salt
- 2 bay leaves
- 3 (15-ounce) cans whole tomatoes, roughly chopped
- 3 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 4 cups chicken stock
- 1 cup dry red wine
- 1/2 cup whole milk
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
In a large stockpot, heat the oil over medium high heat. Add the onions to the pot and saute until soft, about 3 minutes. Stir the celery, carrots and garlic into the pot and cook until the vegetables are wilted, about 3 minutes. Add the ground turkey to the vegetables, stirring to mix and break up the meat, and cook until starting to brown and no longer pink, about 10 minutes. Season the meat with thyme, Italian seasoning, Essence and salt, to taste. Add all remaining ingredients except the milk, lower the heat and simmer uncovered until thickened, about 2 to 2 1/2 hours, stirring from time to time.
Immediately prior to serving, add the milk to the sauce and stir well to incorporate.
Serve over cooked pasta, such as spaghetti or linguini.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.