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.

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.

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.

    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

    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.

      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.

        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.

        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.

        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