TLC Cooking "Emeril's Bolognese Sauce (Video)"

Emeril's Bolognese Sauce

YIELD 3 quarts sauce (8 to 10 servings)

INGREDIENTS

10 ounces	turkey bacon, cut crosswise into
1/4 inch	strips
1 1/2 pounds	ground buffalo
1 pound	ground turkey
1/2 pound	ground pork
1 teaspoon	Emeril's Essence or Creole Seasoning
1/2 cup	extra virgin olive oil
2 cups	small dice onions
1 cup	small dice carrot
1 cup	small dice celery
2 tablespoons	minced garlic
1/2 cup	dry white wine
2 tablespoons	tomato paste
1 cup	evaporated milk
1‑28 ounce	can whole peeled tomatoes, crushed by hand
1 quart	beef broth
2 sprigs	thyme
1 sprig	rosemary
1 sprig	oregano
2	bay leaves
1/4 teaspoon	red pepper flakes
1 1/2 teaspoons	salt
Cooked buccatini pasta, for serving
Grated Parmesan cheese for serving

PREPARATION:

In a large, heavy bottomed Dutch oven, cook bacon until golden brown. Remove from pan, to a paper towel lined plate. Add the buffalo, turkey and pork and cook for 4 to 5 minutes or until brown.
In the same pot, add the Essence, olive oil, onions, carrot and celery and cook, stirring occasionally, for 20 to 25 minutes until golden brown and slightly caramelized. Add the minced garlic and white wine and cook until the wine has reduced. Add the tomato paste, cook for another 8 minutes then add the evaporated milk and cook briefly. Add the reserved bacon and browned meats and stir to combine.
Look for heritage pork or other antibiotic/hormone-free varieties. Look for grass-fed beef and grass-fed lamb wherever possible.

This recipe appears in: Savory Sauces

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