Entree: Italy – Marche – Vincisgrassi (Baked layered pasta with rich meat ragù and béchamel from the Marche region)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Additional 15 min

Total 3 hrs 10 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 4 tbsp (56 g) unsalted butter
- 1 cup (150 g) yellow onion, finely chopped
- 1 cup (130 g) carrot, finely chopped
- 1 cup (100 g) celery, finely chopped
- 8 oz (225 g) pancetta, diced
- 8 oz (225 g) ground pork
- 8 oz (225 g) ground beef
- 6 oz (170 g) chicken livers, finely chopped
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 3 tbsp (45 g) tomato paste
- 2 cups (480 ml) beef or chicken stock
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 12–16 fresh egg pasta sheets or lasagna sheets, enough to make 3–4 layers
- 6 tbsp (84 g) unsalted butter (for béchamel)
- 6 tbsp (48 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- Pinch of freshly grated nutmeg
- 1 1/2 cups (150 g) freshly grated Parmigiano-Reggiano, divided
- Extra butter for dotting the top before baking

Instructions

1. In a large heavy pot, heat 2 tbsp olive oil and 4 tbsp butter over medium heat. Add onion, carrot, and celery and sweat until soft and fragrant, about 8–10 minutes.
2. Add pancetta and cook until it begins to render fat. Increase heat to medium-high and add ground pork and ground beef; brown well, breaking meat into small pieces.
3. Stir in chopped chicken livers and cook 2–3 minutes until just cooked through. Deglaze with white wine, scraping any browned bits from the bottom of the pot.
4. Add crushed tomatoes, tomato paste, stock, bay leaves, and a generous pinch of salt and pepper. Reduce heat to low and simmer gently, partially covered, for 1 to 1 1/2 hours until sauces concentrate and flavors meld. Adjust seasoning and remove bay leaves.
5. Meanwhile make the béchamel: melt 6 tbsp butter in a saucepan over medium heat. Whisk in 6 tbsp flour and cook, stirring, 2–3 minutes without browning. Gradually whisk in warmed milk and cook until thickened and smooth, about 6–8 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
6. Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch (23x33 cm) baking dish.
7. Assemble: spread a thin layer of ragù on the bottom of the dish, top with pasta sheets to cover. Spoon over ragù, then a layer of béchamel, and sprinkle with a handful of grated Parmigiano-Reggiano. Repeat to make 3–4 layers, finishing with béchamel and remaining Parmigiano-Reggiano. Dot the top with small pieces of butter.
8. Bake uncovered for 30–40 minutes until bubbling and the top is golden brown. Let rest 10–15 minutes before cutting into portions and serving.