📝 About This Recipe
Hailing from the rugged Le Marche region of Italy, Vincisgrassi is the more opulent, rustic cousin of the classic Lasagna Bolognese. This legendary dish features layers of silky egg pasta nestled between a complex, slow-cooked ragù of hand-cut meats and offal, all bound by a velvety nutmeg-scented béchamel. It is a celebratory masterpiece known for its deep umami flavors and its unique history, allegedly named in honor of the Austrian General Windisch-Graetz.
🥗 Ingredients
The Ragù (Meat Sauce)
- 300 grams Beef chuck (finely hand-minced)
- 200 grams Pork shoulder (finely hand-minced)
- 150 grams Chicken livers (cleaned and finely chopped)
- 100 grams Prosciutto crudo (thick-cut and diced)
- 1 each Carrot, Celery, Onion (finely minced for soffritto)
- 500 ml Tomato purée (Passata) (high quality)
- 1 cup Dry white wine (Verdicchio is traditional)
- 2 cups Beef stock (warm)
- 2 pieces Cloves (whole)
- 3 tablespoons Extra virgin olive oil
The Béchamel Sauce
- 1 liter Whole milk (full fat)
- 100 grams Unsalted butter
- 80 grams All-purpose flour
- 1/2 teaspoon Nutmeg (freshly grated)
- 1 pinch Salt (to taste)
The Pasta & Assembly
- 500 grams Fresh egg lasagna sheets (preferably homemade with extra yolks)
- 150 grams Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Unsalted butter (chilled, for dotting the top)
👨🍳 Instructions
-
1
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the minced onion, carrot, and celery (the soffritto) and sauté until softened and translucent, about 8-10 minutes.
-
2
Add the minced beef, pork, and diced prosciutto. Brown the meat thoroughly, breaking it up with a wooden spoon until the juices have evaporated and the meat begins to sizzle.
-
3
Stir in the chopped chicken livers and cook for 3-4 minutes until they change color. This adds the signature 'earthy' depth to the Vincisgrassi.
-
4
Pour in the white wine and scrape the bottom of the pot to release the browned bits (fond). Let the wine reduce by half.
-
5
Add the tomato passata and the cloves. Lower the heat to a bare simmer and cook for at least 2 to 2.5 hours, adding warm beef stock gradually to keep the sauce moist but thick.
-
6
While the ragù simmers, make the béchamel. Melt the butter in a medium saucepan, whisk in the flour to create a roux, and cook for 2 minutes without browning.
-
7
Slowly pour in the milk while whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Season with salt and a generous amount of freshly grated nutmeg.
-
8
Bring a large pot of salted water to a boil. Blanch the fresh pasta sheets for 30-60 seconds, then immediately plunge them into an ice-water bath. Pat them dry with clean kitchen towels.
-
9
Preheat your oven to 180°C (350°F). Grease a large rectangular baking dish with butter.
-
10
Spread a thin layer of ragù and a drizzle of béchamel on the bottom of the dish. Lay down your first layer of pasta sheets, slightly overlapping.
-
11
Layer more ragù, followed by a drizzle of béchamel and a generous dusting of Parmigiano-Reggiano. Repeat this process until you have at least 7 to 10 layers (Vincisgrassi is known for its height).
-
12
For the final top layer, spread the remaining béchamel and ragù, sprinkle heavily with Parmigiano, and dot with small pieces of chilled butter.
-
13
Bake for 35-45 minutes until the top is deeply golden brown and the edges are delightfully crispy.
-
14
Crucially, let the Vincisgrassi rest for 15-20 minutes before cutting. This allows the layers to set and makes for a cleaner slice.
💡 Chef's Tips
Hand-chopping the meat instead of using a grinder creates a rustic, chunky texture that defines this dish. If you find chicken livers too strong, soak them in milk for 30 minutes before chopping to mellow the flavor. Don't be shy with the nutmeg; it is the bridge between the rich meat and the creamy béchamel. For the most authentic version, aim for many thin layers rather than a few thick ones. Prepare the ragù a day in advance; the flavors develop significantly when allowed to sit overnight.
🍽️ Serving Suggestions
Serve with a glass of Verdicchio dei Castelli di Jesi or a bold Rosso Conero to cut through the richness. A simple side of bitter greens like radicchio or arugula with a lemon vinaigrette balances the heavy flavors. End the meal with a light citrus sorbet to cleanse the palate. Traditionalists serve this as a standalone 'Primo Piatto' during Sunday lunch. Keep additional grated Parmigiano on the table for those who want an extra salty kick.