Tony Perkin's Turkey Bolognese
Tony Adapts a Favorite Emeril Recipe
In the second installment of Good Morning America's week-long series, "We're Cookin' Now," Tony Perkins shares his own delicious recipe, with a little help from a chef friend, that is.
Perkins — whose favorite dish involves dialing for Chinese takeout — borrowed a recipe from chef Emeril Lagasse and made a slight adaptation. Instead of chicken, Perkins chose to use turkey.
In a large stockpot, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the celery, carrots and garlic and cook for 3 minutes.
Add the turkey, stirring to mix and break up the meat, and cook until no longer pink, 8 to 10 minutes. Season with the thyme, Italian and Original Essences, salt, and bay leaves.
Add the remaining ingredients except the milk, and bring to a boil. Stir, lower the heat and simmer uncovered until thick, 2 to 2 1/2 hours, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
Remove from the heat and discard the bay leaves. Add the milk and stir well. Adjust the seasoning to taste. Cover to keep warm, or gently reheat before serving.
Serve over cooked spaghetti or linguine.
Recipe courtesy of Emeril Lagasse, copyright 2003.
Main Ingredients: turkey, garlic, tomatoes
Course: Dinner, Pasta, Main Course, Sauces and marinades