📝 About This Recipe
Hailing from the ruggedly beautiful Marche region of Italy, Vincisgrassi is a lasagna like no other, traditionally prepared to honor the Austrian General Windisch-Graetz. Unlike its Bolognese cousin, this decadent masterpiece features a rustic ragù of hand-chopped meats, poultry giblets, and aromatic cloves, all layered between silky sheets of fresh egg pasta enriched with Marsala wine. It is a symphony of complex, earthy flavors and luxurious textures that represents the pinnacle of Italian celebratory dining.
🥗 Ingredients
The Fresh Pasta (Pasta Fresca)
- 400 grams 00 Flour (sifted)
- 4 Large Eggs (at room temperature)
- 1 tablespoon Marsala Wine (dry variety)
The Rustic Ragù
- 300 grams Beef Chuck (very finely hand-minced)
- 200 grams Pork Shoulder (very finely hand-minced)
- 150 grams Chicken Livers and Gizzards (cleaned and finely chopped)
- 100 grams Prosciutto Crudo (thick slice, diced small)
- 1 cup Soffritto (Onion, Carrot, Celery) (finely minced)
- 500 ml Tomato Purée (Passata) (high quality)
- 1/2 cup Dry White Wine (Verdicchio is traditional)
- 2 pieces Whole Cloves (crushed slightly)
- 3 tablespoons Extra Virgin Olive Oil
The Besciamella and Assembly
- 1 liter Whole Milk (warmed)
- 100 grams Unsalted Butter
- 80 grams All-purpose Flour
- 150 grams Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
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1
Start the ragù by heating olive oil in a heavy-bottomed pot. Sauté the onion, carrot, and celery until soft and translucent, about 8-10 minutes.
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2
Add the minced beef, pork, and prosciutto. Brown the meat thoroughly until the liquids have evaporated and the meat begins to sizzle. Stir in the chopped chicken giblets and cook for another 5 minutes.
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3
Deglaze the pot with the white wine, scraping the bottom to release the browned bits. Once the alcohol has evaporated, add the tomato passata, cloves, salt, and pepper. Cover and simmer on the lowest heat for at least 2 to 2.5 hours, adding a splash of water if it becomes too thick.
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4
While the sauce simmers, prepare the pasta. Mound the flour on a wooden board, create a well, and add the eggs and Marsala. Gradually incorporate the flour until a dough forms.
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5
Knead the pasta dough for 10 minutes until smooth and elastic. Wrap in plastic and let it rest at room temperature for at least 30 minutes.
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6
Prepare the besciamella: Melt butter in a saucepan, whisk in the flour for 2 minutes to make a roux, then slowly pour in the warm milk while whisking constantly. Cook until thickened, then season with salt and plenty of nutmeg.
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7
Roll out the pasta dough into very thin sheets (level 6 or 7 on a machine). Cut into rectangles roughly the size of your baking dish.
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8
Blanch the pasta sheets in boiling salted water for 30 seconds, then immediately plunge into an ice bath. Pat them completely dry with clean kitchen towels.
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9
Preheat your oven to 180°C (350°F). Grease a large rectangular baking dish with butter.
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10
Begin assembly: Spread a thin layer of ragù and besciamella on the bottom. Add a layer of pasta, then more ragù, a drizzle of besciamella, and a generous dusting of Parmigiano-Reggiano.
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11
Repeat the layers until you have at least 7 to 10 layers of pasta. The final top layer should be a mixture of ragù, besciamella, and a heavy coating of cheese to create a crust.
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12
Bake for 35-45 minutes until the top is deeply golden brown and the edges are crispy. Let the Vincisgrassi rest for 15 minutes before slicing to ensure the layers set perfectly.
💡 Chef's Tips
Hand-chopping the meat instead of using a grinder provides the authentic 'rustic' texture that defines this dish. Don't skip the Marsala in the pasta dough; it provides a subtle acidity and aroma that balances the rich sauce. The ragù should be thicker and less 'tomato-heavy' than a standard Bolognese; focus on the meat flavors. Always use freshly grated nutmeg for the besciamella to achieve that characteristic warm, spicy undertone. If you can find them, adding cockscombs or sweetbreads to the ragù adds even more historical authenticity.
🍽️ Serving Suggestions
Pair with a bold Rosso Conero or a structured Verdicchio dei Castelli di Jesi Riserva. Serve with a simple side of bitter greens, like sautéed chicory or radicchio, to cut through the richness. A light fennel and orange salad makes for a refreshing palate cleanser afterward. This dish is incredibly rich, so keep portions moderate and serve as a 'Primo Piatto' followed by a light protein.