Good Morning America Recipes

Turkey Bolognese Sauce

An Inventive Twist on Bolognese

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The famous chef has diet-friendly versions of all your favorite Italian dishes.
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Servings:8
Difficulty: Easy
Cook Time: min

This sauce is a snap and just a delicious. Try it tonight with your family.

Ingredients

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

    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.

    This recipe was styled by chef Karen Pickus for Good Morning America.


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