About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Never Ending Pasta


Most restaurants offer some type of limited time offerings (LTO). Olive Garden latest promotion is the Never Ending Pasta Bowl.  Here are the details.
You get your choice of 6 pastas:

  • Spaghetti
  • Penne
  • Fettuccine
  • Whole Wheat Linguine
  • Regular Linguine
  • Angel Hair
You may choose from 5 different sauces:
  • Classic Alfredo
  • Marinara
  • Meat Sauce
  • Five Cheese Marinara
  • Chianti Three Meat
They also offer meatballs, sausage and chicken for an additional charge.

To create this type of experience at home offer 2 sauces and a variety of cooked pasta.  


Three Meat Sauce
Olive Garden Copycat Recipe

2 24 ounce jars Marinara sauce - use your favorite brand
1 16 ounce can crushed tomatoes
1 cup chopped onions
2 tablespoons of olive oil
1 pound ground beef
1 pound Italian sausage - remove from casings
1/2 cup pepperoni, chopped fine
1 teaspoon of Italian seasonings

Saute onions in a large pot with about 2 tablespoons of olive oil. When onions have become translucent add the two jars of marina sauce, and can of chopped tomatoes, and turn down to simmer. In a large skillet brown ground beef and Italian sausage until completely cooked, drain fat from meat, and add meat into the large pot with the sauce. Add chopped pepperoni to the sauce mixture. Add 1 teaspoon of Italian seasonings to mixture and all to simmer for about 20 minutes before you season to taste with salt and pepper.

This makes a very large pot of sauce, if you have a larger family, consider stretching the sauce with an additional jar of marina, or a can of tomatoes. Since we are adding so many different spicy meats, wait until the all of the meats season the sauce before making any adjustments. If you have a smaller family, you may want to freeze this sauce, and use later.


Meatballs and Sausage with Chianti Sauce
Olive Garden Copycat Recipe

Serves 6-8

For the Sauce 
2 (28 ounce) cans whole tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1/2 medium onion, minced
1 tablespoon Italian seasoning
1 tablespoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon salt
1 bay leaf pepper
2 chicken bouillon cubes
1/2-3/4 cup Chianti wine

For the Meatballs 
1 1/2 lbs ground chuck
1/2 lb ground pork
2 eggs
3/4 cup Italian breadcrumbs
1 tablespoon Italian seasoning
1/2 teaspoon minced garlic
1/4 teaspoon onion powder
1 tablespoon fresh parsley
1/4 cup Chianti wine
2 lbs hot sausage links or 2 lbs mild sausage links
olive oil (for frying)
pasta, of your choice

Sauce: Heat olive oil in Dutch oven or large fry pan with lid; add garlic& onion and saute until transparent; add tomato paste and stir it around until it's blended; add tomato sauce. Before I add the whole tomatoes, I take the hard stem off. Just grab it and rip it off each tomato, then hand crush each tomato before adding to the sauce mixture. Add all your spices, bouillon cubes and wine. Bring to boil, then cover and simmer for 1 1/2 to 2 hrs.

Meatballs: In a large bowl mix beef and pork with all the ingredients. It'll be a bit mushy, but keep mixing, if it's still mushy add a little more breadcrumbs. Shape into meatballs. In a  large fry pan, add your sausage links, then to same pan add meatballs. Flip sausage and meatballs as they brown, don't burn them. When they look cooked, drain on paper towel. Then add to your pot of sauce.





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