Grape Jelly Spaghetti Sauce Copy Olive Gardens Recipes

COPYCAT OLIVE GARDEN SPAGHETTI SAUCE

Steps:

• Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
• Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
• Reduce heat to low and simmer for 2-3 hours stirring often.
• For the first half of the simmer time, do so with the pot uncovered, then cover.
• Add the cheese, stir in and simmer for an additional 5 minutes or so.

COPYCAT OLIVE GARDEN SPAGHETTI MEAT SAUCE

Steps:

• Heat oil in Dutch Oven.
• Add celery, carrot, onion, garlic and cook about 5 minutes.
• Add ground beef and sausage and cook 10 minutes over medium heat, stirring occasionally.
• Deglaze pan with wine and reduce.
• Add tomatoes, salt, rosemary and sage and stir.
• Simmer for about 1 hour.
• Serve over spaghetti!

OLIVE GARDEN SPAGHETTI SAUCE

Steps:

• Brown meat in oil.
• Drain and run under hot water to get rid of excess fat.
• Combine meat in a pot with rest of ingredients.
• Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

OLIVE GARDEN'S SPAGHETTI SAUCE RECIPE - (4/5)

Steps:

• In large skillet; add oil and brown meat. When browned stir in; tomatoes V-8 juice, Prego, soup mix and grape jell.. Cook till jelly melts and sauce blends (about 15-20 mins.). I slso like to add 1 container fresh mushrooms.

GRAPE JELLY SPAGHETTI SAUCE - COPY OLIVE GARDEN'S

Steps:

• In a large pot, brown meat in oil until no longer pink. Crumble with a fork. Stir in tomato, V-8 juice, spaghetti sauce, soup mix, and grape jelly. Cook, stirring often for 15 to 20 minutes or until jelly melts and sauce is hot. Serve over cooked spaghetti.

OLIVE GARDEN EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Preheat oven 375°F.
• Moisten eggplant slices and coat lightly in flour.
• Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
• When fork tender and golden brown transfer to jelly roll pan.
• Cover loosely with foil and bake about 20-25 minutes or until tender.
• Use 8 slices for this amount of sauce.
• Sauce:.
• In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
• Heat on medium heat until piping hot.
• Do not boil. Be sure jelly is melted.
• Arrange 2 eggplant slices on each of 4 plates.
• Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
• Place plates in oven, just to melt cheese.
• Serve immediately.