Recipe of the Month: Vincisgrassi, Marche, Italy

INGREDIENTS (4 people)

• 1 lb lasagna sheets
• 1 lb ground beef
• 1 lb chicken livers, cleaned and chopped
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1/2 cup dry white wine
• 1/2 cup tomato passata
• 1/2 cup beef or chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup béchamel sauce
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste

For the Béchamel Sauce:

• 2 cups whole milk
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• Salt and nutmeg to taste

DIRECTIONS

• Preheat the oven to 375°F.
• In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until they are soft and translucent.
• Add the ground beef and chicken livers to the pan, and cook until browned. Pour in the white wine, and let it reduce by half.
• Add the tomato passata and broth to the pan, and bring to a simmer. Season with salt and pepper to taste.
• Let the sauce cook over low heat for about 1 hour, stirring occasionally.
• Meanwhile, prepare the béchamel sauce: In a small saucepan, melt the butter over low heat.
• Add the flour, and whisk to combine. Cook the mixture for a minute or two, stirring constantly.
• Gradually whisk in the milk, and bring the mixture to a simmer. Cook until the sauce has thickened and coats the back of a spoon.
• Season the béchamel sauce with salt and nutmeg to taste.
• Cook the lasagna sheets in a large pot of salted boiling water until al dente. Drain and set aside.
• To assemble the dish, spread a thin layer of meat sauce on the bottom of a large baking dish. Top with a layer of lasagna sheets.
• Spoon a layer of meat sauce on top of the lasagna sheets, followed by a layer of béchamel sauce. Sprinkle with Parmesan cheese.
• Repeat the layers until all the ingredients are used up, ending with a layer of béchamel sauce and Parmesan cheese/
• Cover the baking dish with aluminum foil and bake for about 25-30 minutes.
• Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbling.
• Let the dish rest for a few minutes before serving.