Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Bolognese Sauce


  • 2 tablespoons butter
  • 12 ounces bacon, diced
  • 8 ounces ham, diced
  • 1 pound ground veal
  • 1 pound ground pork
  • 2 pounds ground beef
  • 3 cups chopped onions
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1 pound thinly sliced button mushrooms
  • 3 tablespoons minced garlic
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 (6-ounce) can tomato paste
  • 2 cups dry white wine
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 cup chicken livers, finely chopped
  • 1 cup heavy cream
  • 1/2 cup chopped fresh parsley leaves


  • In a large Dutch oven, heat the butter over medium-high heat. Add the bacon and ham and cook until caramelized and light brown, about 15 minutes. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.
  • Add the onions, carrots, celery, and mushrooms and cook until soft, about 10 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper. Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning, if necessary. Set aside until ready to assemble lasagna. Yield: about 3 quarts