The Recipes

Veal Ragu Zucchini Bites

This was appetizer number two for a "family" dinner.  We invite a big group of people over, feed them well, and drink far too much wine.

Veal Ragu Zucchini Bites:


- 4 zucchini, cut into disks
- 1 lb. ground veal
- 2 cloves garlic, minced
- 1/2 large yellow onion, diced
- pinch crushed red pepper
- 2 T. tomato paste
- 3/4 of a 14.5-oz. can of tomato sauce
- 1/2 c. red wine
- 1 T. dried oregano
- olive oil
- salt
- pepper
- handful of parsley, chopped

Preheat the oven to 375 degrees.

Heat a small drizzle of olive oil in a large skillet.  Add the veal and season with salt and pepper.  Let the veal brown, then break it up with a wooden spatula.  Remove some of the excess fat.  Add in the onion and cook for another 7-8 minutes.  Add in the garlic and stir to combine.  Add the oregano and crushed red pepper.  Stir again, then add in the tomato paste.  Stir for 1-2 more minutes, then add the red wine.  Let it reduce by half, then add the tomato sauce.  Let the sauce simmer for 20 minutes.

Lay the zucchini on a baking sheet.  Drizzle them with olive oil and season with salt and pepper.  Roast in the oven for 15 minutes.  Take the pan out and spoon the ragu onto the zucchini.  Return to the oven for five minutes.  Top with the chopped parsley.