Tortellini Bolognese Olive Garden Copycat Recipes

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BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)



Braised Beef and Tortelloni (Olive Garden Copycat) image

I've never actually tried this recipe--it's my best guess to correct my mistakes from last time I tried this dish

Provided by A Skinny Cook

Categories     One Dish Meal

Time 3h

Yield 2-4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 -2 lb boneless beef short rib (or similar tough cut of beef)
1 garlic clove, minced
1 tomatoes, diced
6 ounces fresh mushrooms, sliced
8 ounces marsala wine
1/4 cup flour
1 tablespoon italian seasoning
1 -2 lb asiago-filled tortellini, boiled

Steps:

  • Heat oil on high heat in a large nonstick pan.
  • Toss short ribs in flour, add to pan, and sear on all sides.
  • Reduce heat to low and add garlic; cook and stir for about 1 min.
  • Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
  • Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
  • Increase heat to medium high and heat thoroughly.
  • Serve over tortelloni.

TORTELLINI BOLOGNESE



Tortellini Bolognese image

After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. The very first one I stumbled upon, from an old $1.00 cookbook I'd purchased, rivaled that of the restaurant's. What luck!!!!

Provided by Christmas Carol

Categories     European

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
4 slices bacon, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
3/4 lb ground sirloin
1/2 lb ground pork
1/2 cup dry red wine, divided
2 cups beef broth, divided
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 cup heavy cream
1 lb frozen cheese tortellini
freshly grated parmesan cheese

Steps:

  • In a large, deep skillet, over medium heat, heat olive oil.
  • Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
  • Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
  • Break up ground sirloin and pork and add to skillet.
  • Cook until no longer pink, about 10 minutes.
  • Add half the wine and half of the beef broth.
  • Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
  • Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
  • Pour in remaining wine and beef broth.
  • Simmer, covered, for 20 minutes.
  • While sauce is simmering prepare tortellini according to package directions.
  • After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
  • Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
  • {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.

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