Note: A traditional dish from Macerata based on another Italian classic, lasagne.
Vincisgrassi
Serves:
8
Preparation Time:
20 mins
Cooking Time:
45 mins
Ingredients:
- 400g Tasman beef mince
- 100g Tasman pork mince
- 50g Tasman chicken livers
- 50g Tasman chicken giblets
- 1 tbsp olive oil
- 50g chopped onion
- 50g chopped carrots
- 50g chopped celery
- 1 garlic clove
- Bay leaves
- 1 glass of dry red wine
- 500g peeled tomato
- 1 tsp tomato paste
- 250g egg lasagne sheets
- Butter to grease, plus extra
- 100g parmesan, crumbled
- 250g Italian mozzarella cheese, crumbled
Béchamel Sauce:
- 60g butter
- 60 g plain flour
- Pinch of ground nutmeg
- 1 litre milk, warm
Method:
- Heat the olive oil in a frying pan over medium heat. Add the onion, carrot, celery, garlic. Add the bay leaves and gently fry until the vegetables are golden brown.
- Add the beef, pork, liver, and giblets, and cook until it starts to stick to the pan. Add the wine, allowing it to evaporate completely.
- Add the tomato, tomato paste and 1 cup of water and simmer for 1 hour.
- Meanwhile, to make the béchamel sauce, prepare a roux by melting the butter in a small saucepan. Add the flour and nutmeg. Cook for few minutes. Add the roux to the warm milk, whisking very quickly. Bring to the boil and cook for 10 minutes, stirring with a wooden spoon. If too thick, add cold milk and whisk gently.
- Blanch the lasagne sheets in boiling water for 5 minutes, strain, then place on a clean cloth to dry.
- Grease a 30 cm x 45 cm baking try with the butter. Spread 1 ladle of béchamel on the base and arrange the lasagne sheets to cover the bottom of the tray. Add a layer of bolognese and béchamel (the béchamel should be half the quantity of the bolognese), and sprinkle with parmesan and mozzarella. Repeat with remaining ingredients (aim for no more than 4 layers). Sprinkle with parmesan cheese and extra butter.
- Bake in a preheated oven at 200°C (180°C fan-forced) for 30 minutes.