Braised Beef and Tortelloni Olive Garden Copycat
Recreate the comforting indulgence of a classic Olive Garden favorite with this Braised Beef and Tortelloni copycat recipe! Tender, slow-braised beef chuck roast melts in a rich, flavorful sauce made with aromatic vegetables, tomato paste, red wine, and Italian herbs. Paired with soft pillows of cheese-filled tortelloni, this dish strikes the perfect balance of hearty and elegant. A slow oven braise ensures the beef becomes irresistibly fork-tender, while fresh basil and a sprinkle of Parmesan and parsley bring vibrant, finishing touches to every bite. Whether you're looking to impress dinner guests or elevate a cozy night in, this homemade Olive Garden-inspired recipe transforms simple ingredients into a restaurant-quality meal.
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Recipe Information
Ingredients
- 1.5 pounds Beef chuck roast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Italian seasoning
- 2 whole Bay leaves
- 2 tablespoons Fresh basil, chopped
- 20 ounces Refrigerated cheese tortelloni
- 0.25 cup Parmesan cheese, grated (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast with salt and black pepper on all sides.
Heat a large, oven-safe Dutch oven over medium-high heat and add olive oil.
Sear the seasoned beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set it aside.
Lower the heat to medium and add the chopped onion, minced garlic, and diced carrots to the Dutch oven. Sauté for 3-4 minutes until softened.
Stir in the tomato paste and cook for 1-2 minutes to bring out its flavor.
Deglaze the pot by adding the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add the beef broth, crushed tomatoes, Italian seasoning, and bay leaves. Stir to combine.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Cover the Dutch oven with a lid.
Place the Dutch oven in the preheated oven and braise for 2.5 to 3 hours, or until the beef is fork-tender.
While the beef is cooking, prepare the cheese tortelloni according to the package instructions. Drain and set aside.
Once the beef is done, remove it from the pot and shred it into bite-sized pieces using two forks. Discard any excess fat or gristle.
Return the shredded beef to the sauce in the pot and stir in the chopped fresh basil.
Serve the beef and sauce over the cooked cheese tortelloni.
Garnish with grated Parmesan cheese and fresh chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
4052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 7895 mg | 343% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 35.3 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1522 mg | 117% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5017 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
