Turkey Bolognese Sauce

By barbaran

Ingredients

• Ingredients
• 2 tablespoons olive oil
• 8 ounces turkey bacon, small dice
• 1 ½ cups chopped onion
• 1 ¼ cups finely chopped carrots
• ¾ cup finely chopped celery
• 1 ¼ teaspoons salt, or to taste
• ¾ teaspoon freshly ground black pepper
• 2 pounds ground turkey, preferably thighs
• ½ cup dry white wine
• 2 tablespoons minced garlic
• ½ cup tomato paste
• 1 28-ounce can Italian plum tomatoes, crushed with your fingers, undrained (juices and all)
• 1 ½ cups chicken stock or canned low sodium chicken broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• ¾ teaspoon salt
• ½ teaspoon crushed red pepper
• ½ cup evaporated milk
• 2 tablespoons chopped fresh basil

Preparation

Step 1

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