Good Morning America Recipes

David Myers' Lamb Bolognese

Try This Spin On Bolognese

Chef Myers shows the "GMA" co-anchors the best autumn recipes to wow a crowd.
Difficulty: Moderate
Cook Time: min

David Myers, executive chef at Comme Ça in The Cosmopolitan of Las Vegas, shares his Sin City-worthy favorite recipes. Check out his lamb bolognese recipe here.


  • ¼ cup extra virgin olive oil
  • 1 pound ground pork shoulder
  • 1 pound ground lamb
  • ½ pound chicken livers
  • ½ cup minced fresh sage
  • 1 large yellow onion
  • 2 celery stalks finely chopped
  • 2 large carrots finely chopped
  • 1 bottle dry red wine
  • 2 cups chicken stock
  • 2 cups veal stock
  • 1 can (28 oz.) whole peeled Italian tomatoes, drained and crushed (reserve liquid)
  • ½ cup chopped fresh basil
  • ½ cup fresh parsley
  • 4 tablespoons butter
  • 2 cup heavy cream
  • Kosher salt and pepper
  • Torn basil and parmesan to finish
  • Cooking Directions

    Sweat your vegetables in olive oil, and then add your meat and brown. Deglaze with red wine. Add chicken stock and veal stock. Reduce by half, add heavy cream, fresh herbs and tomatoes, and cook for about an hour. Add chicken livers, cook for another 20 minutes, and finish with fresh basil and parmesan.

    Combine with pasta and serve in a bowl and finish with parmesan.

    Click here for David Myers' fresh cavatelli recipe!

    Recipe courtesy of Chef David Myers, available at Comme Ca at The Cosmopolitan of Las Vegas.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: ground pork, ground lamb, chicken livers, sage, onion, celery, carrots, red wine, toamtoes

    Course: Main Course, Pasta, Dinner

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