Braised Beef & Tortelloni is one of my favorite things to order at The Olive Garden (my daughter’s favorite restaurant).  It’s really easy to make at home if you plan ahead long enough to give the beef a long braising.  Don’t skip the Marsala wine…. it’s what gives it much of its flavor!

Olive Garden Braised Beef & Tortelloni

3 Tbsp. olive oil
1/4 C. flour
2 lb. beef short ribs or sirloin (I used sirloin)
2 garlic cloves, minced
1 white onion, finely diced
1 14-oz can petite diced tomatoes, undrained
8 oz. fresh mushrooms, sliced (the Olive Garden Braised Beef & Tortelloni uses Portobell0 mushrooms)
1 1/4 C. Marsala wine (found in your grocery store near the vinegar)
1 Tbsp. Italian seasoning (or thyme, basil, and oregano to taste)
Cracked black pepper (to taste)
1 bag or container cheese tortellini, prepared

Dredge beef in flour and sear in olive oil in a large skillet with a cover.  Remove and drain beef.  In the olive oil, sauté the garlic, onion and mushrooms until tender. Add the meat back in, along with the tomatoes, wine, and Italian seasoning, and cracked black pepper. Cover and reduce heat to low. Braise for 2 1/2 – 3 hours until the sauce has thickened and the meat is tender.   Stir occasionally, adding more wine if necessary.  If you prefer an even creamier sauce, add 1/2 C. heavy cream towards the end of the cooking process and heat through.  Serve over cheese tortellini.

Check out our copycat versions of the Pasta e Fagioli at Olive Garden and Olive Garden Salad Dressing too!  Like our recipes?  Follow us on Pinterest!

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