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.