Vincisgrassi: The Regal Lasagna of Le Marche

Vincisgrassi is a rich and hearty baked pasta dish from the Le Marche region of Italy. Often considered a more elaborate cousin of lasagna, Vincisgrassi features layers of homemade pasta, a robust meat ragù, and creamy béchamel sauce. This decadent dish is deeply rooted in tradition and is a staple at festive gatherings, embodying the culinary elegance of Le Marche.

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A Dish with Noble Origins

The origins of Vincisgrassi are steeped in legend, with some attributing the dish to an Austrian general, Alfred von Windisch-Graetz, who fought in Le Marche during the Napoleonic Wars. Others suggest it is simply a local evolution of lasagna, enriched by the region’s bounty of meats and dairy. Regardless of its exact origins, Vincisgrassi remains a symbol of regional pride and hospitality.

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Key Ingredients

Homemade Pasta: Thin sheets of fresh egg pasta create the foundation.

Meat Ragù: A slow-cooked sauce with veal, pork, and chicken giblets for depth.

Béchamel Sauce: Adds creaminess and balances the robust flavors.

Grated Cheese: Pecorino Romano or Parmesan enhances the dish’s richness.

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How to Make Vincisgrassi

Ingredients (Serves 6):

For the Pasta:

300g all-purpose flour

3 large eggs

For the Ragù:

200g ground veal

200g ground pork

100g chicken giblets, finely chopped (optional)

1 carrot, diced

1 celery stalk, diced

400g peeled tomatoes or passata

1 onion, diced

1 glass dry white wine

3 tbsp olive oil

Salt and pepper to taste

For the Béchamel:

500ml milk

50g butter

50g flour

A pinch of nutmeg

Salt to taste

For Assembly:

100g grated Parmesan or Pecorino Romano

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Steps:

Prepare the Pasta Dough

Combine flour and eggs to form a smooth dough. Knead for 10 minutes, wrap in plastic, and let rest for 30 minutes. Roll into thin sheets.

Make the Ragù

Heat olive oil in a large pot. Sauté carrot, celery, and onion until soft. Add the meats and cook until browned. Deglaze with white wine. Stir in the tomatoes, season, and simmer for 2 hours.

Prepare the Béchamel

Melt butter in a saucepan, stir in flour, and cook for 1-2 minutes. Gradually whisk in warm milk. Cook until thickened, then season with nutmeg and salt.

Assemble the Vincisgrassi

Preheat oven to 180°C (350°F). In a baking dish, layer pasta sheets, ragù, béchamel, and grated cheese. Repeat, finishing with a layer of béchamel and cheese on top.

Bake

Bake for 35-40 minutes until golden and bubbling. Let cool slightly before serving.

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Tips for Perfect Vincisgrassi

Use Fresh Pasta: Homemade sheets ensure the right texture and authenticity.

Cook the Ragù Slowly: Low heat enhances the sauce’s depth of flavor.

Rest Before Serving: Allowing the dish to cool slightly ensures clean slices.

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Pairing Suggestions

Vincisgrassi pairs beautifully with a glass of Rosso Piceno, a red wine from Le Marche, or a full-bodied Verdicchio white for a lighter pairing.

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Shop Authentic Ingredients

Find everything you need to make Vincisgrassi at Bottega Italiana:

Artisan Flour for perfect pasta.

High-Quality Tomatoes for a robust ragù.

Aged Pecorino Romano to enhance the dish.

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In Conclusion

Vincisgrassi is a culinary masterpiece from Le Marche, offering layers of flavor and tradition in every bite. Whether for a special occasion or a Sunday feast, this dish captures the heart and soul of Italian cooking.

Buon appetito!

Photo by Daniele La Monaca, CC BY-SA 4.0, via Wikimedia Commons