I first tasted beef short ribs at Olive Garden in their Braised Beef & Tortelloni dish. Ever since, I wanted to recreate that rich, comforting plate at home. Over the years I experimented with recipes, made slow-cooker red wine–braised short ribs, and finally adapted a version to mimic Olive Garden’s braised beef with tortelloni and a basil-marsala cream sauce.
To simplify the process I used the slow cooker. After braising, I removed the meat to rest, strained the liquid, separated the fat, then reduced the sauce on the stove. I finished it with sautéed portobello mushrooms and half a cup of heavy cream for a silky, flavorful marsala cream sauce.
The result was fantastic. Store-bought cheese tortelloni worked perfectly, and for anyone who prefers a different pasta—fettuccine pairs nicely as well. Serve with garlic bread or buttery rolls for an indulgent Italian comfort meal.
