In a recent issue of Everyday Food, Emeril shared his "lightened up" recipe for classic bolognese. He substituted turkey for the standard pork and beef; however he decided to leave in the half-and-half and use turkey bacon (which is really bad if you're watching your sodium -as we pointed out in our last post). So m.o.m took a look at it and decided we could do better.

Here is our take on the rich meat sauce.

Ingredients

• Extra virgin olive oil, 2 TB (18 grams)
• Onion, 1 large (204 grams) -finely chopped
• Carrots, 3 (98 grams) -finely chopped
• Celery, 2 stalks (136