Photo: Emeril's Turkey Bolognese Recipe
Ingredients
- 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
Directions
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):
- 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
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.
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By lisal91326
Northridge, CA
on December 02, 2011
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This recipe is fabulous. We absolutely enjoyed it and we can’t wait to have the leftover sauce. I did not add milk to the entire batch, just the portion we used that evening. Any feedback on that? (I would imagine it would reheat/freeze fine, just like leftovers from a restaurant. I was going to toss in a frozen fresh basil cube, but thought it might change the flavor. I definitely recommend trying this fantastic sauce.
By alisarc
New York, NY
on November 13, 2011
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I love this!!! My husband loves it when I maket it. We keep kosher so I make a few substitutes. I use vegetable stock (it's hard to find kosher chicken stock near me, and I use almond milk instead of whole milk.
By anndfoster_10439618
lake forest par...
on September 04, 2011
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This is a yummy and healthy bolognese recipe. The entire family loved it and I froze several portions in the freezer - which will be perfect for those post soccer game meals in the fall. We put in smokey cumin in as well.
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