olive garden braised beef tortellini recipe
The Best olive garden braised beef tortellini recipe
This Olive Garden Braised Beef Tortellini recipe is a staple in my household, and for good reason.
It’s a hearty, comforting dish that never fails to satisfy my family’s appetites.
The rich flavors of the slow-cooked beef and the tender tortellini are a match made in heaven.
I’ve been making this recipe for years, and it’s always a hit with my kids and husband.
Whether we’re looking for a special occasion meal or just a weeknight dinner, this recipe is always a good choice.
Olive Garden Braised Beef Tortellini
This copycat recipe recreates the rich and hearty braised beef tortellini dish from Olive Garden. Tender beef is slow-cooked in a savory tomato and red wine sauce, then served over cheese tortellini for a comforting meal.
🥘Ingredients
For the Braised Beef
For the Tortellini
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Olive Garden Braised Beef Tortellini Works
This Olive Garden Braised Beef Tortellini recipe is one of my go-to options for special occasions because it’s so easy to make ahead of time. Simply cook the beef mixture until it’s thickened up, then refrigerate or freeze until you’re ready to serve.
When reheating, I like to add in some steamed broccoli or green beans to round out the meal. And don’t worry if you have any leftovers – they’ll only get better with time!
This recipe makes enough for 6-8 people, so it’s perfect for family gatherings or potlucks.
❓ Frequently Asked Questions About Olive Garden Braised Beef Tortellini
1. What cut of beef works best for braised beef tortellini?
Chuck roast is the most reliable choice because its marbling breaks down during a long, slow braise and turns fork-tender. Round and brisket also work, but round dries out faster and brisket brings more fat to the sauce. Look for a roast that weighs around two to three pounds so you have enough shredded meat to fold through the pasta.
2. Can I make this recipe ahead of time or freeze it?
The braised beef and sauce can be made up to three days ahead and stored in the refrigerator in a sealed container, which actually deepens the flavor. Cook the tortellini fresh when you plan to serve, since pasta softens and turns mushy on standing. If you want to freeze a batch, freeze the beef and sauce on its own for up to three months, thaw it overnight in the fridge, and boil new tortellini to combine.
3. How do I reheat leftovers without drying out the beef?
Warm the beef and sauce gently in a covered skillet or saucepan over medium-low heat, adding a splash of beef broth or water to loosen it as it heats. Keep the lid on so steam circulates and the meat stays moist. If the tortellini is already mixed in, reheat just until steaming rather than simmering, because a hard boil will break the pasta apart.
4. What can I substitute for the wine or heavy cream in the sauce?
For the wine, use an equal amount of extra beef broth with a teaspoon of red wine vinegar stirred in at the end to bring back some acidity. If you’d rather skip the cream, whole milk works but will produce a thinner sauce, so let it reduce a few minutes longer before tossing with the tortellini. Stir in a knob of butter off the heat to restore some of the richness.
5. How many people does this recipe serve, and what should I pair with it?
A batch made with two pounds of beef and about 20 ounces of tortellini serves four to six as a main course. Pair it with warm crusty bread to soak up the sauce and a simple green salad dressed with lemon and olive oil to cut the richness. A steamed green vegetable like broccoli or green beans rounds out the plate without competing with the beef.
