3 thick slices bacon
4 1/2 tbsp. olive oil
1 tbsp. butter
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 1/2 tbsp. flour
1/2 lb. Chicken-Bistro Sausage, casing removed
3/4 lb. ground turkey
2 cups frozen beef stock, thawed but undiluted, or 1 (14 1/2 oz ) can
1 tbsp. tomato paste
2 tsp. finely chopped thyme
3/4 cup Madeira
salt, pepper
1/4 cup whipping cream
1 lb. spiral or rigatoni noodles
parmesan cheese

In skillet cook bacon slices over medium heat until crisp. Drain on paper towels. Coarsely chop bacon and place in medium stock pot. Drain fat from skillet. Do not wipe skillet clean. Add 1 1/2 tbsp. olive oil and butter to skillet. When heated, add onion and garlic. Sauté over medium heat until onion is tender, scraping up bits on bottom of skillet. Add flour, stirring constantly, about 2 minutes. Add onion mixture to stock pot with bacon.

Wipe skillet with paper towels. Add 1 1/2 tbsp. olive oil to skillet. When heated add chicken-basil sausage, breaking up sausage as it browns. When cooked through, add to stock pot. Add 1 1/2 tbsp. olive oil to skillet. When heated add turkey and brown. Add to stock pot. Add beef stock, tomato paste, thyme and Madeira and blend. Season to taste with salt and pepper. Bring to soft boil, then simmer over low heat about 1 hour. Add cream and blend.

Cook noodles according to package directions. Serve over spiral noodles. Top with parmesan cheese to taste. May be refrigerated overnight. If refrigerating, do not add cream. Reheat over low heat. After sauce has been reheated add cream. Makes 4 servings.