Olive Garden Recipes

Bolognese – Easy Olive Garden Copycat

Bolognese – Easy Olive Garden Copycat

This Olive Garden Bolognese is a rich, meaty pasta sauce made with beef, sausage, red wine, and tomatoes — super hearty and honestly really doable for a weeknight. It’s the kind of thing you throw together and just let simmer while you do… anything else. Feels fancy, but it’s pretty low-maintenance and doesn’t break the bank either.

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Quick Summary

  • Prep time: 10 mins
  • Cook time: 1 hour
  • Flavor: Deep, savory, herby, very “Italian grandma”
  • Great for: Sunday dinners, leftovers, no-rush evenings

Why I Like This Recipe

It’s one of those sauces that makes your kitchen smell like you actually know what you’re doing. I make it when I want to feel a little put-together without, y’know, trying too hard. Let it bubble on low for an hour while I play ranked or fold laundry… whatever. The flavor just does its thing. Pasta goes in, sauce goes on, done.

Ingredients

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 tsp chopped garlic
  • ½ lb ground beef
  • 6 oz Italian sausage
  • 1 cup red wine
  • 28 oz crushed tomatoes
  • 1 tsp chopped fresh rosemary
  • 1 tsp fresh sage

How To Make Bolognese 

  1. Sauté your base: Warm up the olive oil. Toss in onion, celery, carrot, and garlic. Stir and cook for like 5 minutes — you want them soft, not crispy.
  2. Brown the meat: Add in your beef and sausage. Break it up, don’t rush it. Let it get nice and golden in spots — that’s where the flavor comes from.
  3. Deglaze with wine: Pour in the wine and scrape the bottom of the pan. Let it reduce until it’s basically gone but leaves behind a little magic.
  4. Add the tomatoes and herbs: Toss in the crushed tomatoes, rosemary, and sage. Stir it all together.
  5. Simmer: Lower the heat, put on a lid slightly askew, and forget about it for like an hour. Stir every now and then so it doesn’t stick.
Bolognese – Easy Olive Garden Copycat
Bolognese – Easy Olive Garden Copycat

Tips for Success

  • Chop your veggies small — it blends better and cooks more evenly.
  • Let the meat really brown before the wine goes in.
  • Wine needs to cook off — don’t rush this or it’ll taste sharp.
  • Simmer low and slow — sauce gets richer over time.
  • Fresh herbs if you got ‘em. Dried’s fine, but use less.

Storage and Reheating

  • Fridge: Cool completely first. Store in a sealed container for up to 4 days.
  • Freezer: This sauce freezes like a champ. Let it cool, portion it out, freeze for up to 3 months.
  • Reheat: Medium-low heat on the stove. Add a splash of water if it thickens too much.

Frequently Asked Questions

  • Can I skip the wine?
    You can, but you’ll lose some depth. Use broth if you need to.
  • Can I use ground turkey instead?
    Totally, but it’ll be leaner. Add a little more olive oil or butter.
  • What pasta works best?
    Tagliatelle, pappardelle, rigatoni — something with surface area.
  • Can I double it?
    Yeah, this recipe scales up well. Just use a big enough pot.
  • What if I don’t have rosemary or sage?
    Sub with Italian seasoning in a pinch — about 1 tsp total.

Common Mistakes and How to Dodge Them

  • Big veggie chunks: If your carrots and celery are too chunky, they won’t melt into the sauce — it throws off the texture. Dice them small.
  • Undercooked wine: Add it and let it reduce, not just heat up. That “winey” taste? That’s from rushing.
  • Too high heat: Simmer, don’t boil. Boiling ruins the texture and burns the bottom.
  • Skipping the stir: Every 15–20 minutes, give it a mix. Keeps it smooth and prevents sticking.
  • Using only beef: A mix of beef + sausage gives it that Olive Garden-style depth. All beef is fine, just flatter flavor-wise.

Nutrition Facts (Per Serving)

  • Calories: 323 kcal
  • Total Fat: 21 g
  • Saturated Fat: 6 g
  • Cholesterol: 48 mg
  • Sodium: 410 mg
  • Potassium: 651 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 2 g
  • Sugars: 7 g
  • Protein: 13 g

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Bolognese – Easy Olive Garden Copycat

Recipe by LuluCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

323

kcal

Ingredients

  • 2 tbsp olive oil

  • 1 cup chopped onion

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 2 tsp chopped garlic

  • ½ lb ground beef

  • 6 oz Italian sausage

  • 1 cup red wine

  • 28 oz crushed tomatoes

  • 1 tsp chopped rosemary

  • 1 tsp fresh sage

Directions

  • Sauté veggies in olive oil until soft.
  • Add ground beef and sausage; cook until browned.
  • Pour in wine; cook until mostly evaporated.
  • Stir in tomatoes and herbs.
  • Simmer on low for 1 hour, stirring occasionally.
  • Serve over pasta.

Notes

  • Chop veggies fine — texture matters.
  • Wine must reduce or it tastes raw.
  • Stir now and then to keep it from sticking.
  • Don’t skip fresh herbs if possible — they elevate it.

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