VINCISGRASSI (LASAGNE FROM THE MARCHE REGION)

Vincisgrassi (Lasagne from the Marche region) image

Provided by Marion Wilting

Categories Pasta

Time 2h35m

Number Of Ingredients 18

500 g lasagna noodles
100 g pancetta
2 rabbit fillets (ca. 200g)
200 g chicken giblets or
chicken livers
200 g ground beef
1 medium onion
1 carrot
300 g tomato puree (passata)
125 ml white wine, dry
125 ml beef broth
3 Tbsp butter
1 Tbsp olive oil
2 Tbsp flour
500 ml milk
100-200 g parmigiano-reggiano, grated
salt, pepper, nutmeg to taste
butter for greasing the form and placing dots on top

Steps:

1. Chop pancetta, chicken liver, stomach and / or hearts and rabbit fillets, set aside with the minced beef.
2. Finely chop onion and carrot.
3. In a saucepan, heat 1 tbsp. butter and 1 tbsp. oil and saute onion and carrot, then add the meats. Fry until the minced beef is crumbly, then add wine and broth.
4. Add tomato passata and salt, pepper and a pinch of cinnamon to taste
5. Cover and simmer on low for about 30 minutes.
6. Remove cover and simmer for 20 more minutes on medium heat
7. Meanwhile, make the bechamel sauce: melt remaining butter in a pot, stir in flour and fry until golden, then slowly add milk, stirring constantly to avoid lumps.
8. Stir until smooth, season with salt, pepper and a little nutmeg to taste and let simmer on lowest heat for 5-10 minutes, stirring
9. Preheat static oven to 200°C (400°F) or convection oven to 180°C (350°F). Grease a lasagne form, cover the bottom wth a little of the sauce, then place the first layer of lasagna noodles in the form, add a layer of sauce, then some bechamel, sprinkle a little parmesan over it, then repeat until all the sauce is used up, but some bechamel and parmesan are left over. Cover the last layer of noodles with bechamel, sprinkle with the parmesan and dot with butter flakes.
10. Bake for ca. 35 minutes until surface is golden brown