Emeril's Turkey Bolognese Sauce

My mother-in-law passed this recipe to me after seeing it on ABC, and she liked it quite a bit.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

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.
2. Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
3. Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
4. Add the white wine and garlic and cook until wine is nearly evaporated.
5. Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
6. 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.
7. 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.
8. Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
9. Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.