I made several discoveries on episode 2 of my CMT Show "Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book "More Top Secret Recipes". After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this the closest Cinnabon Cinnamon Roll copycat recipe you'll find. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). I also discovered that the dough must rise in your refrigerator for at least 5 hours, and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.

Cinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. In fact, if you follow these instructions carefully, being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen. 

Try my recipe for Cinnabon CinnaStix here. 

Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

As far as scones go, the maple oat nut scone at Starbucks is a superstar. At first, I thought that we could use real maple syrup or even the maple-flavored syrups that are more commonly used on pancakes today (they are actually corn syrup-based and artificially-flavored). But I found that these syrups add too much moisture to the dough, creating something more like cake batter than the type of dough we want for a dense, chewy scone.I found that the caramel-colored imitation maple flavoring gives the scone—and the icing—the strong maple taste and dark caramel color that perfectly matches the flavor and appearance of the real thing. You can find this secret ingredient stocked near the vanilla extract in your supermarket.

Try my Starbucks Maple Oat Scone recipe below, and find more of your favorite Starbucks drink and pastry recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Starbucks makes its hot chocolate with mocha syrup that's used for a variety of other drinks in the store. A barista combines mocha syrup with a couple squirts of vanilla syrup and heated milk, and he then finishes off the drink with a sweet pile of whipped cream. 

You can duplicate the process using my Starbucks Hot Chocolate copycat recipe below. You'll create your own chocolate syrup in the microwave with cocoa—Hershey or Nestle brand works great. After adding milk to the heated chocolate mixture, pop it back into the microwave again until piping hot. Add a little vanilla extract at the end to give the drink vanilla hints like the original. I found that a 2-cup glass measuring cup with a spout works best to heat the drink in the microwave. Then, when it's ready, you can easily pour the hot chocolate into a 16-ounce coffee mug and get on with the sipping.

Find more of your favorite recipes for Starbucks pastries and drinks here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

"Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future lawsuits, she put her name in front of the original, and it became the tongue twister we know today.

The delicious creamed spinach served at this famous steakhouse inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. My Ruth's Chris creamed spinach copycat recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if you prefer.

Now that you've chosen the veggies, finish off the meal with my copycat recipes for Ruth's Chris Petite Filet and Au Gratin Potatoes.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: “Our house specialty with cream, jalapeños and cheddar cheese.”

These slightly spicy au gratin potatoes are cooked at a low heat several hours in advance of the dinner house’s evening opening. When an order for the signature side comes into the kitchen, a generous serving of the potatoes is portioned out, topped with grated sharp cheddar cheese, and baked again at a high temperature until browned. The real trick to this Fleming's potato au gratin recipe is to slice the potatoes very thin—1/16 of an inch to be exact—and the only way to do that is with a slicer, such as a mandoline. The rest of the prep involves making a basic béchamel sauce using cream, and then carefully layering the sauce and sliced potatoes in the baking dish. The potatoes are baked for 2 hours and then chilled in the restaurant, so this can be a great make-ahead dish for entertaining. You can also serve the potatoes immediately by topping them with cheese, cranking up the oven, and heading straight into the second baking step.

Update 10/17/23: Recently, I set out to snag a sample of the au gratin potatoes from Bonefish Grill to clone it, but discovered that the dish had been taken off the menu. However, the friendly wait staff informed me that the au gratin potatoes at Fleming's and Bonefish Grill are the same recipe, created by the parent company that owns both chains. So, this recipe is a hack for the great side served at each of the restaurants.  

Find more of your favorite side-dish copycat recipes here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

By sneaking around to the back of a HoneyBaked Ham store, I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For my HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise, you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right, you must use a blowtorch. Get the kind that is used for crème brûlée from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

Now, what's for dessert?

Source: Even More Top Secret Recipes by Todd Wilbur.

"Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

Try my Starbucks Vanilla Almond Biscotti copycat recipe below, and find more cool Starbucks copycat recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Creamy garlic spinach the Joe's Stone Crab way is a simple preparation. Two boxes of frozen, chopped spinach and a few other ingredients are all you'll need to re-create this awesome dish. The ground nutmeg is the secret addition that sets this creamed spinach apart from other chains.

Try my Joe's Stone Crab creamed spinach recipe below, and click here for more of my recipes from Joe's Stone Crab.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Joe's Stone Crab knows how to make mashed potatoes special. Chunks of fontina cheese are mixed into these creamy potatoes, and the dish comes to your table with a golden crust of crispy asiago breadcrumbs. The secret blend of panko breadcrumbs, butter and shredded asiago cheese is patted down onto the potatoes, and then the whole dish is broiled until the top is golden brown.

Try my Joe's Stone Crab Jennie's Mashed Potatoes copycat recipe below alongside your favorite famous entrée.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "A 14-ounce rack of New Zealand lamb served with a Cabernet sauce."

Next time you make lamb, try this seasoning and sauce and make lamb the Outback way. The original racks are small, so if you find a 24- to 28-ounce rack of lamb, you'll get 2 servings with my Outback Rack of Lamb copycat recipe. Be sure to trim off most of the extra fat before you sear the lamb. And after the searing, don't wash out that skillet! You want those flavorful little bits (fond) in there to make the incredible Cabernet sauce that is served alongside the lamb for dipping, dousing, and drenching.

Start your meal off with Outback's famous Bushman Bread, and Blue Cheese Chopped Salad. Find all of my Outback Steakhouse copycat recipes here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace, I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. 

Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts, I finally re-created the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. 

I have a feeling that my Wolfgang Puck butternut squash soup recipe below will be your new favorite. Find more famous soup recipes here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. The banana taste in the loaf appears to be artificial banana flavoring, but I assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. So, that's how I crafted my Bob Evans banana bread copycat recipe.

This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the original—and maybe even a little bit better. So, if you’re a big fan of the real thing, you're sure to love this new recipe hack.

Making bread is fun, right? Find more of my copycat recipes for famous bread here. 

For years now, I've been on the lookout for a great chain restaurant crème brulee to clone for one of my books, but I hadn't located a really fantastic formula to hack until I tried this one. The Capital Grille's Classic Crème Brulee is a perfect blend of sweet and creamy, with amazing flavor that comes from real vanilla bean. If you want an easy dessert to impress that you can prepare a day or two in advance of the sit-down, this is your recipe. When it comes time to serve the brulee, sprinkle each serving with a little white sugar and caramelize it with a small chef's torch (if you don't already have one, you can find them online or at kitchen stores for around 15 bucks). Add a garnish of fresh seasonal berries plus a sprig of mint, and serve up the goodness. 

Try my Capital Grill Creme Brulee copycat recipe below, and complete your meal with an entrée and side dish from the restaurant of your choice.  

Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

Barney's Beanery, the self-proclaimed "third oldest restaurant in Los Angeles," has a long history of celebrity patrons dropping by for a hot bowl of chili and a beer or three. John "Barney" Anthony opened the first Barney's Beanery in Berkley, California in 1920, and seven years later relocated the restaurant to its current location on Santa Monica Boulevard in West Hollywood.

Barney's soon became a popular watering hole for film stars from the 1920s and '30s, such as Clara Bow, Clark Gable, and John Barrymore. In the '50s and '60s Lou Costello was a regular, and so were Donald O'Connor, Charles Bukowski, and Dennis Hopper. Jim Morrison and his Doors bandmates were frequent customers since the offices of their record label, Elektra, were nearby. Janis Joplin was said to have had a drink there the night she died. The Brat Pack of the '80s—Charlie Sheen, Rob Lowe, John Cusack, Emilio Estevez, and Demi Moore—would often come in to play pinball and video games. And Quentin Tarantino wrote most of his screenplay for Pulp Fiction while sitting at his favorite booth at Barney's.

This original chili was a favorite of Peter Falk's character on Columbo, who ate it often at the restaurant on the TV show. But the show wasn't filmed at the actual location. The Barney’s Colombo viewers saw on their TV was a sound-stage replica.

I found the secret to the flavor in Barney's chili comes from two chili powders that were popular in the West over 100 years ago, around the time Barney's first opened: Gebhardt and Mexene. Chili powders were new at that time, and there were very few on the market, so it's highly likely these ingredients were used in the recipe that made Barney's Beanery famous. Find those two chili powders, and follow my Barney's Beanery classic chili copycat recipe below to properly duplicate this Hollywood classic at home.

Source: Top Secret Recipes Unleashed by Todd Wilbur.

Re-creating the signature cooking style at the country's most famous fondue chain required hacking the flavorful simmering broth in which all the proteins and vegetables are cooked. This was tricky since only some of the prep is performed tableside at the restaurant.

When a server brought the warm broth to my table, it was already seasoned with a few mystery ingredients. The pot was left alone to heat up on the center burner, which was the perfect time for me to scoop out ½ cup of the liquid and seal it up in a small jar to take back to the lab for further analysis. When the server came back to the table after five minutes, she added a few more ingredients to the pot: fresh garlic, mushrooms, green onions, Burgundy wine, and black pepper. I took mental notes on the amounts and wrote them into my phone before I forgot.

The server told me the hot liquid base was vegetable broth, so I figured some Swanson in a can would do. But later, after further taste-testing, I found the broth in my stolen sample to be more savory than any of the canned broths I tried. I then made a broth by dissolving a vegetable bouillon cube in boiling water and found the flavor to be a much closer match to the sample I had swiped. The bouillon is also cheaper than the broth, and I'm okay with that.

After a few tweaks to the seasoning additions, I had a good Melting Pot broth recipe that could stand up to any taste test. Use this to cook chopped veggies, chicken, beef, and shrimp. And if you want the complete Melting Pot experience, you're going to need my hacks for the six dipping sauces. So here you go: Cocktail Sauce, Curry Sauce, Gorgonzola Port, Green Goddess, Ginger Plum, and Teriyaki.

My Melting Pot Coq au Vin Fondue recipe is designed for a 2-quart fondue pot. If you have a 3-quart pot and would like a bigger fondue party (lucky you), refer to the Tidbits below for that adjustment.

Check out my Melting Pot Cheddar Cheese Fondue recipe here.

Source: Top Secret Recipes Unleashed by Todd Wilbur.

America’s biggest coffee-house chain has come up with another way to sell us a seasonal pumpkin drink, and this one is pretty damn good. Cold brew coffee is mixed with vanilla syrup and ice, then a pumpkin spice flavored cream is layered on top. If it's in a clear glass, you'll see the creamy topping slowly sinking to the bottom like a lava lamp, and the color of the drink will change to a light autumn brown.  

To make our own Starbucks pumpkin cream cold brew drink at home, we'll start by making the secret pumpkin spice syrup from my Pumpkin Spice Latte recipe posted here, but this time I’m adding an extra tablespoon of pumpkin. You’ll have plenty of this syrup left over to make several more drinks.

The rest of my Starbucks pumpkin cream cold brew recipe is easy: Grab your favorite cold brew coffee and mix it with some vanilla syrup (like this one from Torani). The cream topping is made by mixing cream with 2% milk in a blender, just until thick. After adding the pumpkin syrup, you pour the topping over your coffee and top it off with pumpkin spice.

You've just hacked Starbucks pumpkin cream cold brew. Now, how about making some of their famous pastries?

The base formula for Jamba Juice’s seasonal smoothie consists of 2% milk, a couple scoops of sweetened frozen yogurt, and ice. The final addition is a scoop of a secret blend containing all the great flavor that makes this smoothie taste like you’re drinking pumpkin pie.

Real canned pumpkin purée, plus sugar, spices, and a little food coloring will bring your homemade Jamba Juice Pumpkin smash smoothie to life with the taste and appearance of the original that you can now make any time you want.

Frozen vanilla yogurt is not as easy to find in the freezer section as it was 10 years ago, so reduced-fat ice cream and regular vanilla yogurt will substitute nicely here.

Think of all the famous drinks you can make at home? Click here to see if I hacked your favorites. 

When the holidays come around so do these delicious seasonal scones from America’s top coffeehouse chain. They're lightly browned, tender, and buttery, as any good scone should be, and they're packed with plump dried cranberries and just the right amount of orange essence to get your bells jingling.

The official product description claims there is orange zest in the scones, but I couldn’t see any bits of orange zest in the scones bought from Starbucks. Even more puzzling is that the ingredients list on Starbucks’ website doesn’t mention orange zest at all. Perhaps “natural flavors” include orange oil extracted from the orange zest, and no actual solid orange zest is used. Still, I like seeing the zest in the scones, so I’ve included just a bit of minced zest from one small orange here in my Starbucks Cranberry Orange Scone recipe along with a bit of orange extract to make the flavor pop.

After slicing your scones, let the dough sit while you preheat the oven. I found this resting step creates a more rewarding rise in your scones and gives them a slightly darker brown color on top.

Pair this with your favorite Starbucks cloned coffee creation. Find my recipes here.

The plain butter croissant at Starbucks is perfectly golden brown, flaky, buttery, and delicious, and if you add almond filling and top it off with a pile of sliced almonds, you have one of the chain’s most popular pastries.

Making croissants takes time and patience since the dough must be rested, rolled, and folded multiple times to create the dozens of buttery layers that good croissants flaunt. The dough performs best when the process is spread over three days, including two overnight rests in the refrigerator to relax and ferment. Your patience will pay off, as the long rests develop better flavor and make the dough easier to work with, though it is possible to create a copycat batch of Starbucks Almond Croissants in the same day in about 7½ hours if you skip the overnight resting of the dough.

The laminated dough for traditional croissants is created by enclosing a flat block of butter within the dough, rolling it out, and folding it over several times. This process produces paper-thin, chewy layers inside and a golden brown flakiness on the outside, and I have all the steps here.

As for the filling and topping, I found that they could be easily hacked with pudding mix and ground almonds. A small amount of cornstarch thickens the filling, preventing it from melting into the croissant dough or squirting out as the croissant bakes.

Doesn't a warm gingerbread latte or macchiato sound awesome right about now? Find all my Starbucks copycat recipes here.

Source: Hack That Dish by Todd Wilbur.

If you worship chocolate, Starbucks' famous fudgy brownie is a blessing. The brownie is made with a double dose of chocolate—unsweetened cocoa and milk chocolate—and the top is sprinkled with chunks of dark chocolate.  The result is a moist, chewy brownie made with a perfect blend of chocolate. And it tastes like heaven.

For my Starbucks Double Chocolate Brownie copycat recipe, you'll want to prep your pan with a sling made from parchment paper. Slice the parchment long so that it fits into the bottom of the pan, with each of the ends hanging over the top of the pan. I use two small binder clips to hold the paper in place so that it doesn’t fold into the pan during baking. When the brownies have cooled, remove the clips, grab the overhanging paper, and lift the brownies cleanly out of the pan to be sliced.

Find more of your favorite Starbucks copycat recipes here. 

“Biting into a cloud” is how many describe the lightly crisp browned shell and fluffy, custard-like middle of Leonard’s malasadas. Hawaii has become known for the best malasadas in North America, but the hole-less doughnuts aren’t originally from Hawaii. Malasadas were brought to the islands in the late 1800s by Portuguese immigrants who worked on the sugarcane plantations, and today malasadas are sold in bakeries all over Hawaii. But for the best malasadas, everyone knows you must brave the long lines that always go out the door at Leonard’s Bakery in Honolulu. And that’s okay because it’s always worth the wait.

Leonard’s has been making malasadas since 1952 using a well-protected secret recipe that many have unsuccessfully tried to duplicate. The chain will ship malasadas from Hawaii to your house on the mainland for a pretty hefty fee (nearly $100), but even after following strict reheating instructions, eating a two-day-old malasada is not the same heavenly experience as consuming a fresh one. A fluffy, fresh malasada turns into a tough and chewy malasada in just a few hours. That’s the nature of fried dough. It quickly became clear that if I were ever to properly clone these, I would have to experience them fresh, from the source. So, I hopped on a plane to Hawaii.

I visited two Leonard’s locations in Honolulu: the original brick-and-mortar bakery and a Leonard’s Bakery food truck parked in a shopping mall lot. I watched them make malasadas in big vats of oil, lowering dozens of doughnuts at once into the oil with a metal screen pressing down on them so that they were fully submerged in the hot fat. I observed the process, noted the temperature, watched the malasadas come out of the oil and get sugared, and timed everything.

Back home I made malasadas for weeks, using intel gathered in Hawaii. Dozens and dozens of versions later, after altering variables such as proofing methods, mixing methods, flour types, fat types, sweetness, saltiness, and many others, I landed on this one. I believe it was number 92 out of 93 attempts.

Before we start, let me offer a few tips about equipment you’ll need. It’s best to have a stand mixer. The dough starts loose, but it eventually gets too tough for a handheld granny mixer. I’m sure it’s possible to mix and knead the dough by hand when it gets to be too much for the little mixer, but a big mixer is much better.

Also, a deep fryer is helpful. You can fry these in a pot of oil with a thermometer if you want, but it’s so much easier to regulate temperature with a deep fryer. And you must devise a way to keep the malasadas submerged so that you won’t have to flip them, and they won’t get a white line around the middle where the dough isn’t in the oil. Deep fryers typically have a basket that you can use to put on top of the malasadas to hold them down. Rather than placing the dough in the basket when frying, carefully lower the dough into the fryer without the basket and use the basket on top of the dough to hold it under the oil. If you are frying on your stovetop, you can use a spider or strainer to submerge the dough.

Try my Leonard's Bakery Malasadas copycat recipe below, and find more famous breads hacked here.

Source: Top Secret Recipes Unleashed by Todd Wilbur.

It finally happened. I created this new clone recipe for Cracker Barrel's Country Fried Steak only to realize, much later, that I had already cloned it eight years prior in my book, Top Secret Recipes Step-by-Step. However, I'm okay with this unplanned redo because this version is significantly improved, with several enhancements over my first hack from many moons ago.  

Most chicken-fried steak recipes, including my previous Cracker Barrel copycat recipe, call for cube steak—round steak that’s scored in a butcher’s tenderizer—which may not be as tender as you like it to be. Connective tissue that remains intact will make some bites chewy, yet if the steak is over-tenderized, it will fall apart when cooked.

To ensure that every bite of this clone is perfectly tender, I avoid cube steak altogether and start with lean ground beef, similar to recipes for Salisbury steak or Hamburg steak. Forming the ground beef into steaks and then freezing them ensures they hold together, making the breading and cooking process more manageable. And when served, every bite is guaranteed to be fork-tender. 

Of course, this iconic clone recipe wouldn’t be complete without a spot-on hack for the famous sawmill gravy that gets spooned over the top. I’m including a fresh hack for the gravy that improves on my original formula, and it's super easy to make with just six ingredients.

This was my #2 most popular recipe of 2024. Check out the other most popular recipes of the year: Old Spaghetti Factory Rich Meat Sauce (#1), Crumbl Semi-Sweet Chocolate Chunk Cookie (#3), Cheesecake Factory Steak Diane (#4), Portillo's Chocolate Cake (#5).

Check out this list of our most popular recipes of all-time.

Source: Hack That Dish by Todd Wilbur.

Traditional Irish potato soup—a simple formula made with potatoes, onions, stock, and cream—gets an upgrade with the addition of cheddar cheese, carrots, green onions, and sour cream in Jason’s Deli's delicious take on the classic recipe. These improvements result in a soup that’s not only easy to build but may also be the best-tasting potato soup I’ve hacked so far.

The secret to this soup hack is that it starts as a cheddar cheese sauce, which may raise concerns if you’ve ever made cheese sauce that melted poorly and became grainy. That won’t happen here if you use mild or medium cheddar cheese, as they melt better than sharp varieties. So, choose your cheddar wisely.

Also, shred the cheese yourself. Pre-shredded cheese won’t melt as smoothly because it’s drier and often dusted with cellulose or starch, and possibly other additives keep the shreds from clumping in the bag. For my Jason's Deli Irish Potato Soup recipe below, I highly recommend that you roll up your sleeves and hunt down the cheese shredder. 

Once everything is in the pot, simmer the soup for 45 minutes or until the potatoes are tender. You’ll have enough for eight bowls of soup, each topped with cheddar cheese and crumbled bacon, just like the real thing. 

Find more amazing copycat soup recipes here.

Source: Hack That Dish by Todd Wilbur.

The family recipes of Rao’s Italian restaurant have been enjoyed for over 125 years, but it’s only been since 1992 (starting with the marinara sauce) that the chain has been selling the ultra-popular bottled sauces under the Rao’s Homemade label, which is on track to become a billion-dollar company.

One of the many popular sauces now available from Rao’s Homemade is the Bolognese sauce, a blend of tomatoes, veggies, crumbled meatballs, and pancetta. Like my Rao’s Marinara Sauce clone recipe, this hack starts with canned San Marzano tomatoes with the famous red, white, and green San Marzano label. Those are true San Marzano tomatoes grown in the San Marzano region of Italy, and they are superior to other San Marzano-style canned tomatoes in my local grocery stores, many of which aren’t from Italy.

I would suspect that the meatballs crumbled into Rao’s Bolognese sauce are the famous Rao’s meatballs, which Rao’s sells in the restaurants and frozen food aisles, and which I hacked here. For my Rao’s Bolognese Sauce recipe, you’ll need ½ cup of crumbled meatballs using either this top secret recipe, or a bag of frozen Italian meatballs found in most stores. Obviously, my Rao’s meatball hack will give you the best ingredients for this recipe, but I found that the frozen meatballs still work great, as long as they’re good meatballs. This sauce will only be as good as the meatballs you choose.

The slow simmer marries the flavors, and after about an hour you’ll have a great Bolognese to spoon over tagliatelle, tortellini, gnocchi, or whatever you want.