Baked Ziti
  • Servings: 6
  • 1/4 C olive oil
  • 1 small red onion, finely chopped
  • 1/2 lb ground veal
  • 1 large clove garlic, minced
  • Salt and freshly ground pepper
  • 1 (28 oz) can crushed tomatoes
  • 1 TBSP chopped fresh marjoram or 1 tsp dried
  • 1 lb ziti
  • 8 oz fresh mozzarella
  1. Ragu:
  2. In large nonreactive skillet, heat the oil over medium-high heat. Add onion and sauté 3 minutes, or until softened. Add garlic and sauté 1 minute longer. Add the veal and cook, breaking up the meat with a wooden spoon, about 5 minutes or until no longer pink. Season with salt and pepper.
  3. Add tomatoes and marjoram and bring to a simmer. Reduce the heat to medium-low and let sauce cook, stirring occasionally, about 30 minutes, or until it has thickened.
  4. Meanwhile, cook the ziti until al dente. Drain and transfer to a large bowl. Add sauce and toss. Transfer to an ungreased 2-quart baking dish and sprinkle with mozzarella. Bake about 15 minutes or until cheese melts and the top is light golden brown. Let rest 5 minutes before serving.
Have not made with veal, but have made with venison and beef.