BRAISED BEEF WITH ASIAGO TORTELLINI
AND BASIL MARSALA SUACE (OLIVE GARDEN)

3 tablespoons olive oil
4 lbs beef short ribs
3 onions, chopped
2 cloves garlic, minced
3 cans (28 oz each) whole tomatoes, undrained, chopped
1 1/2 cups Marsala wine
2 teaspoons dried basil
2 teaspoons dried thyme
salt and pepper to taste
hot boiled tortellini (Asiago cheese filled)
2 tablespoons of parsley (for garnish)

Over medium-high heat, preheat oil in large deep skillet or pan. Brown the short ribs, transfer to large plate when done (don't drain liquid from pan.)

Over low heat, soften chopped onions in the fat remaining in the skillet.

Add and cook minced garlic for about 1 minute, stirring.

Return short ribs to pan. Pour in chopped, undrained tomatoes, Marsala wine, crushed basil and thyme. Add salt and pepper to taste. Bring to boil, transfer to casserole dish.

Place in preheated oven (300-350 degrees F) for about 2 1/2 hours, until meat is tender.

Serve over pasta. Garnish with parsley.

Serves 6-8