Recipe by Recipe Reader
My mother-in-law passed this recipe to me after seeing it on ABC, and she liked it quite a bit.
- 2 tablespoons olive oil
- 8 ounces turkey bacon, small dice
- 1 1⁄2 cups onions, chopped
- 1 1⁄4 cups carrots, finely chopped
- 3⁄4 cup celery, finely chopped
- 1 1⁄4 teaspoons salt (to taste)
- 3⁄4 teaspoon fresh ground black pepper
- 2 lbs ground turkey, preferably thighs
- 1⁄2 cup dry white wine
- 2 tablespoons garlic, minced
- 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 1 1⁄2 cups broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 cup evaporated milk
- 2 tablespoons fresh basil, chopped
Directions See How It's Made
- 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.