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Vincisgrassi lasagna al ragù Marchigiano

Vincisgrassi lasagna al ragù Marchigiano

Representing the Marches region this month?

For you, we have chosen the recipe for Vincisgrassi lasagna al ragù Marchigiano

Ingredients to serve 6

  • For the pasta:
  • 600 g. fine flour
  • 5 eggs
  • Salt to taste

For the Ragù sauce:

  • 200 g. lean stewing beef
  • 200 g. lean stewing pork
  • 200 g. chicken giblets
  • 70 g. bacon
  • 2 onions
  • 1 stick of celery
  • 1 carrot
  • one glass of white wine
  • 1 lt tomato purée
  • 1 lt milk | a knob of butter
  • grated Parmesan cheese
  • salt and extra virgin olive oil

For the pasta: place the 500 grams of flour in a heap with the eggs and salt in the centre. Mix thoroughly to make a compact dough, which will have to be rolled out very thinly.

Cut it into broad lasagne strips measuring about 10x15 cm and boil them a few at a time in plenty of salted water. When half cooked, remove them from the water, transfer them to cold water then place them on a tea-towel to dry.

For the ragù sauce: place a little oil, a knob of butter and the finely chopped onion, carrot, celery and bacon in a large frying-pan and fry. When the onion turns golden brown, add the minced meat and the giblets, thoroughly cleaned and cut into small pieces, and keep frying. Pour on the tomato purée, add salt and leave to cook for at least an hour to thicken the tomato.

For the béchamel sauce: pour one litre of milk, a knob of butter, salt, 100 grams of fine flour and a pinch of nutmeg into a saucepan and bring to the boil, stirring, until the milk thickens.

Butter a shallow rectangular oven dish, place a layer of pasta in it, spread a layer of the meat sauce made previously on it followed by a layer of the béchamel sauce and sprinkle with the Parmesan cheese.Add another layer of pasta and repeat the operation until you have used up all the ingredients, taking care not fill the dish above its edges because in this case the sauce will boil over during cooking (5 layers are ideal).

Place some flakes of butter on the top layer of past then place the dish in an oven preheated to 180 - 200°C and leave to cook for about 20-25 minutes.

These days, vincisgrassi are cooked like lasagna with a mixed meat sauce and béchamel. There are at least two schools of thought concerning the meat sauce. In one recipe, finely chopped bacon and fat dry-cured ham were fried until well done in a stoneware pan, followed by a mixed of chopped onion, garlic, celery and carrot, fried slowly with the addition of a sprinkle of white wine and the giblets of a chicken. Another recipe included minced meat and also sweetbreads, brain and chicken livers.

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We are customers for the past four years. Every season it confirms and strengthens our appreciation towards the Paialunga family that runs the hotel. Hospitality, accuracy and precision are the characteristics that distinguish them. The cleanliness and service are great. Girls this year room staff were of a gentleness and extreme professionalism.
Marianiin4 13-09-2015 - 20:48
Great website! I am loving it!! Will be back later to read some more.
Smithk199 29-04-2015 - 10:23
“Summer is ending and a(nother) year (spent at the Tritone) is drawing to its close.” Once again, this year we spent a week’s holiday with our family at the Hotel Tritone in Senigallia. After seven years of coming here without a break, we can really say we’ve chosen this excellent hotel as “our” home by the sea. Definitely so, because we feel at home every year, thanks above all to the family that’s been managing the hotel for so long (centuries, isn’t it, Maria Teresa?); they and their staff put you at your ease at once to ensure you have a great holiday. Don’t worry Silvia, I won’t forget to praise the spacious rooms, always clean, the excellent, varied cuisine (and in view of my size I’m quite a connoisseur) and the sumptuous breakfasts that awaits the guests every morning. And then the beach right outside the hotel, the bus passes provided free of charge by the management, the new bikes for clients’ use (but you have to pedal for yourself!). That’s enough; I feel as if I’m being sponsored by the Senigallia tourist board! But I’m not joking; it’s a great hotel and the people who run it are fantastic (we now look on them as friends); you can count on it for an ideal holiday. I advise you to try it, you won’t regret it.
FerraniaSV 25-03-2015 - 10:42
“I’ve seen the Madonnina” On holiday in Senigallia with our family this year as usual, we happened to book at the La Madonnina Country House, under the same ownership as the Hotel Tritone, our usual holiday location. What a pleasant discovery, a typical Marches region farmhouse, renovated as holiday accommodation, with just a few rooms tastefully furnished and with every amenity. But what really strikes you is the place, a green “sea” of spectacular natural surroundings with stunning views, especially in the morning and at sunset. It’s difficult to believe that this peaceful, tranquil place is just a few kilometres from the seafront (of the blue sea, of course). Try sitting under the large porch on the main front of the building and see if I’m not right. By the way, lunch and dinner are at the hotel in Senigallia, but I assure you that you’ll be happy to live on sandwiches just to stay in your chair on the porch. Stayed in August 2014, travelling with family
FerraniaSV 25-03-2015 - 10:42