GMA Recipe: Tony's Turkey Bolognese

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Tony's Turkey Bolognese
From GMA weathercaster Tony Perkins
July 22, 2003

"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.

Ingredients

1/4 cup olive oil

3 cups finely chopped onions

1 cup finely chopped celery

1 cup finely chopped carrots

3 cloves garlic, minced

2 pounds ground turkey

1tbsp. fresh thyme

1 tbsp. Emeril's Italian Essence (Emeril's Italian essence is a no-sodium seasoning that contains oregano, basil, parsley, rosemary, marjoram, and other spices. It can be purchased in most stores.)

1 tbsp. Emeril's Original Essense

1 1/2 tsp. salt

2 bay leaves

3 15-ounce cans whole tomatoes, roughly chopped

3 15-ounce cans tomato sauce

1 6-ounce can tomato paste

4 cups chicken stock

1 cup dry red wine

1/2 cup whole milk

Directions

1. 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.

2. Add the chicken, stirring to mix and break up the meat, and cook until no longer pink, 8 to10 minutes. Season with the thyme, Italian and Original Essences, salt, and bay leaves.

3. 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.

4. 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.

5. Serve over cooked spaghetti or linguine.

Yield: Makes 2 gallons of sauce.

Recipe courtesy of Emeril Lagasse, copyright 2003.