Vincisgrassi, typical Marche recipe, Central Italy, great with natural wine - primalwine.com

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.

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