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Italian Dinner Featured

Vincisgrassi (Italy)

An authentic recipe for traditional Italian Vincisgrassi, highlighting its rich layers of fresh egg pasta, complex meat ragù, and velvety béchamel sauce.

Level Hard Prep 45 min Cook 90 min Servings 6 Score 4.9/10

Ready in

135 min

Makes 6 servings

Prep 45m

Cook 90m

Level Hard

About this recipe

An authentic recipe for traditional Italian Vincisgrassi, highlighting its rich layers of fresh egg pasta, complex meat ragù, and velvety béchamel sauce.

Marche's ultimate baked pasta dish, loaded with rich meat sauce, silky béchamel, and fresh egg pasta.

Instructions

Prepare the fresh egg pasta dough by kneading flour and eggs together until smooth, let rest, then roll out and cut into sheets.
Sauté the minced mirepoix in olive oil or butter, then add diced prosciutto, ground meats, and chopped chicken livers, cooking until browned.
Deglaze with white wine, stir in the tomato paste, and simmer the ragù on low heat for about 1 hour.
Make the béchamel sauce by melting butter, whisking in flour, and gradually adding warm milk until thickened.
Blanch the pasta sheets in boiling salted water briefly, then lay them out on clean kitchen towels.
Assemble the dish in a buttered baking pan by layering pasta sheets, meat ragù, thick béchamel, and grated Parmigiano-Reggiano, repeating until ingredients are used. Bake at 375°F (190°C) for 40-45 minutes until golden and bubbly.
45 min

Nutrition

Calories 540

Protein 28g

Carbs 45g

Fat 28g

Fiber 3g

Sugar 6g

Sodium 680mg

Serving Size 1 portion

Cooking Timeline

Prep 45 min

Cook 90 min

Total 135 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.5
Nutrition 7.0
Value 9.0
Instructions 9.2
Ingredients 9.5
Time Accuracy 9.0
Difficulty 7.0
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exquisite, deeply savory Italian baked pasta masterpiece that showcases the rich culinary heritage of the Marche region.

Pros

Incomparable rich flavor
Luxurious texture
Traditional Italian masterpiece

Cons

Labor-intensive preparation

Overview

Marche's ultimate baked pasta dish, loaded with rich meat sauce, silky béchamel, and fresh egg pasta.

AI Insights

Summary

An authentic recipe for traditional Italian Vincisgrassi, highlighting its rich layers of fresh egg pasta, complex meat ragù, and velvety béchamel sauce.

Tips

Let the baked pasta rest for 10-15 minutes before slicing so the layers hold their shape
Use high-quality Parmigiano-Reggiano for the best crust on top
Prepare the ragù a day ahead to allow the flavors to deepen

Substitutions

Chicken livers → Minced mushrooms or extra ground pork
Fresh egg pasta sheets → High-quality dried lasagna sheets

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Pairing

A bold Italian red wine like Rosso Piceno or Chianti
A crisp green side salad with lemon dressing

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FAQ

How does Vincisgrassi differ from standard lasagna?

Vincisgrassi features a richer, chunkier meat sauce historically including sweetbreads or chicken livers and prosciutto, with a particularly rich use of spices and béchamel.

Can I omit the chicken livers?

Yes, while traditional recipes include them for depth of flavor, you can substitute or omit them based on preference.