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Categories:
olive oil turkey bacon onions carrots celery salt fresh ground black pepper ground turkey white wine garlic tomato paste Italian plum tomatoes chicken bay leaves thyme rosemary salt red pepper milk fresh basil
Viewed: 42 - Published at: 9 years agoIngredients
- 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
Method
- 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.
