Marche’s Vincisgrassi

Directions for ragù:

Chopping onion, celery and carrot, then slowly heat the extra virgin olive oil with them in a pan over low heat, until the onion is golden.

Add the pork sausage, the veal mince and the chicken livers, cook for 5 minutes then deglaze with the dry white wine.

After another 5 minutes add the pulp of tomatoes and all the aromas: basil, nutmeg, thymes, salt and pepper. Then add the broth and cook over low heat for 1 hour and half with a lid on. Occasionally turn the sauce making sure that doesn’t become too thick (in this case add a bit of water).

Let the ragù cool.

Directions for bèchamel:

In a small pot, with a whisk, dissolve the flour in the milk. Add the butter into small pieces, then heat over low heat, stirring constantly with the whisk, until the sauce has thickened.

Add salt and nutmeg and let cool.

Direction for vincisgrassi:

Cook the Vincisgrassi Filotea in plenty of salted boiling water for 2-3 minutes without mixing, because the egg pasta may break.  Drain the pasta and put it in a bowl with fresh water: this will stop the cooking.

Take an ovenproof dish and buttering it with a knob of butter. Then roll out the various layers of egg pasta and complete the first layer.  Add 4 tbsp of ragù, grated parmesan cheese and complete the second layer of egg pasta. This time add the béchamel sauce, then lay the third layer of egg pasta and continue with the ragù and grated Parmesan cheese. Proceed with this alternation up almost to the edge of the ovenproof dish (about 5/6cm).  After the last layer of egg pasta add 4 tbsp of ragù, 2 of béchamel sauce and also add the grated parmesan cheese .

Bake in a preheated oven at 180 ° C for 35 /40 minutes.

Allow to cool slightly before serving and enjoy!

Buon appetito!

Ringraziamo Sara, Foodblogger marchigiana di Le delizie di Saretta, autrice della ricetta e della foto realizzata con la nostra pasta all’uovo.