Ingredients
10 slices turkey bacon (6 ounces), finely chopped
1 large onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
Coarse salt and ground pepper
2 pounds ground turkey (97 percent lean)
3/4 cup dry white wine, such as Sauvignon Blanc
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup half-and-half
1/4 cup chopped parsley
Preparation
In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes. Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
