Tortellini Bolognese Olive Garden Copycat Recipes

THE ACTUAL OLIVE GARDEN BOLOGNESE SAUCE RECIPE (SPAGHETTI SAUCE)

Steps:

• Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
• Add meat and cook 10 minutes over medium heat, stirring occasionally.
• Deglaze pan with wine, let it reduce.
• Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
• Serve over fresh, hot pasta.

OLIVE GARDEN TORTELLINI BOLOGNESE

Steps:

• Heat oil in large saucepan over medium heat. Add celery, carrot, onion, garlic and cook gently for 5 minutes or until translucent. Add beef and sausage to saucepan. Using spatula, break meat into small pieces. Cook 10 minutes over medium heat, stirring occasionally.
• Add wine and stir to deglaze pan; reduce until wine is evaporated. Add tomatoes and remaining ingredients. Simmer slowly for 1 hour.
• Cook tortelloni according to package directions and drain. Toss hot pasta in sauce. Top with parmesan cheese. Serve immediately.

TORTELLINI BOLOGNESE (OLIVE GARDEN COPYCAT)

Steps:

• HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
• DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
• TOSS hot, drained pasta in sauce. Top with Parmesan cheese. Serve immediately.

TORTELLINI AL FORNO, OLIVE GARDEN COPYCAT RECIPE - (4.5/5)

Steps:

• Prepare tortellini according to package directions. In a small saucepan, combine butter and heavy cream over medium heat. When the cream and butter begin to bubble slightly add parmesan cheese. Stir in cheese, and whisk in cheese until it melts completely. Place 8 to 10 pieces of tortellini in each dish for a serving. Pour cheese sauce over tortellini and top with crumbled bacon and sliced scallions.

BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)

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.