Recipes from Hershey Lodge: Hershey Grill Sweet Italian Sausage Bolognese
Create some of your favorite Hershey Lodge dishes, at home!
Sweet Italian Sausage Bolognese
Chef Dimitri Branford, Hershey Grill
This dish has been a favorite of our guests at Hershey Grill for many years, and the team is pleased to share it with our fans during this difficult time. The secret to this dish is to finish cooking the pasta in the sauce and is best served with a nice crusty piece of garlic bread and perhaps a glass of your favorite red wine.
Ingredients
2 t. olive oil
1½ lbs. fresh sweet Italian sausage, casing removed or bought loose
1 lb. ground veal
1 lb. ground beef
1 stick unsalted butter
2 medium onions, small dice
1 medium carrot, small dice
2 ribs celery, small dice
1 t. salt
1 t. black pepper
5 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
1 c. dry red wine
1 c. beef or chicken stock
1 t. dried oregano
1 t. fresh basil. chopped
½ c. heavy cream
1 lb. dried of fresh pasta of choice, cooked to "al dente"
Directions
Heat a large pot over high heat with 2 t olive oil until shimmering but not smoking.
Add sausage, veal and beef. Cook until evenly browned. Remove from the pan leaving remaining fat in the pan.
Lower the heat to medium-low. Add the butter, carrot, celery and onions. Stir and season with salt and pepper. Sweat the vegetables until soft, making sure they do not brown.
Add garlic and cook 3-4 minutes, until fragrant.
Increase the heat to medium-high and add the browned meats back to the pan with the tomato paste. Cook 8-10 minutes until the tomato paste darkens to a “red brick” color and begins to caramelize in the bottom of the pan with the vegetables.
To deglaze, add the red wine and stir to release the brown bits at the bottom of the pan. Reduce the wine to half its original volume.
Add the oregano, stock, and canned tomatoes. Once the sauce comes to a simmer, reduce heat to low and cook for 45 minutes to an hour at a very light simmer, stirring occasionally to ensure there is no sticking at the bottom of the pan. Cook until the sauce takes on a thickened pasta sauce consistency.
When the sauce has reached desired thickness, taste and adjust seasoning if needed. Add heavy cream, stirring constantly.
Add cooked pasta to the sauce and stir until combined, and the sauce begins to absorb into the pasta.
Dish into bowls or plates and top with grated parmesan or pecorino romano cheese and freshly chopped basil. Serve with crusty garlic bread.