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- Cuisine: Italian
- Serves 8
While lasagna is a traditional dish from Romagna, Vincisgrassi is traditional from Macerata, in the region of Marche.
The tradition goes that this dish was created by adding extra ingredients to the Bolognese sauce to impress a German general called Windisch Graetz who was passing through Marche region in 1799. He certainly was impressed and the recipe remains one of the most traditional and delicious Italian pasta dishes.
Ingredients
1 tbsp extra virgin olive oil50g chopped onion
50g chopped carrots
50g of chopped celery
1 garlic clove
Bay leaves
1 glass of dry red wine
400g lean minced beef
100g with pork mince
50g chicken livers
50g cock’s comb (optional)
50g chicken giblets
500g of peeled tomato
1 tsp tomato paste
250g of egg lasagna sheets
Butter, to grease
100g Parmesan cheese, crumbled
250g Italian mozzarella cheese, crumbled
Butter, extra
Béchamel sauce
60g butter
60g flour
Pinch of ground nutmeg
1L milk, warm
Preparation
Heat the olive oil in a frypan over medium heat. Add the onion, carrot, celery, garlic. Add the bay leaves and gently fry until the vegetables are golden brown.Add the beef, pork, liver, cock’s comb and giblets, and cook until it starts to stick to the pan. Add the wine, allowing it to evaporate completely.
Add the tomato, tomato paste and 1 cup of water and simmer for 1 hour.
To make the béchamel sauce, prepare a roux by melting the butter in a small saucepan. Add the flour and nutmeg. Cook for few minutes. Add the roux to the warm milk, whisking very quickly. Bring to the boil and cook for 10 minutes, stirring with a wooden spoon. If too thick, add cold milk and whisk gently.
Blanch the lasagna sheets in boiling water for 5 minutes, strain, then place on a clean cloth to dry.
Grease a 30 x 45cm baking try with the butter. Spread 1 ladle of béchamel on the bottom and arrange the lasagna sheets to cover the bottom of the tray. Add a layer of bolognese and béchamel (the béchamel should be half the quantity of the bolognese), and sprinkle with parmesan and mozzarella. Repeat with remaining ingredients (aim for no more than 4 layers). Sprinkle with parmesan cheese and extra butter.
Bake in a preheated oven at 200°C (180°C fan-forced) for 30 minutes.
Wines to match: Rosso Conero or Verdicchio dei Castelli di Jesi. Both are from the region of Marche.
If you enjoyed this Vincisgrassi recipe then browse more Italian recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
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