Finely chopped chicken livers enrich the ragù during its last 20 minutes. Spread the sauces evenly between five or six thin pasta layers, then refrigerate the assembled dish overnight before baking.
Make ahead Assemble the dish the day before. Refrigerate promptly, allowing 12 hours for the overnight rest. After baking, let it stand for 15 minutes before cutting.
Vincisgrassi
Total 16 hr 45 min · Prep 1 hr 30 min · Cook 3 hr · Serves 8
Method
Make the ragù: render pancetta in the oil, soften the soffritto, then brown the beef and pork hard. Add the concentrate and wine; let it vanish.
Add the broth and simmer with the lid ajar for about 2 hours, topping up as needed. Stir in the chopped livers for the final 20 minutes and cook them through to at least 74°C/165°F. Season; the sauce should be thick and spoonable.Add the broth and simmer with the lid ajar for about 2 hours, topping up as needed. Stir in the chopped livers for the final 20 minutes and cook them through to at least 165°F/165°F. Season; the sauce should be thick and spoonable.
Besciamella: melt 80 g butter, whisk in flour for 2 minutes, then the milk gradually. Simmer to a coating cream; season with salt and nutmeg.Besciamella: melt 2¾ oz (80 g) butter, whisk in flour for 2 minutes, then the milk gradually. Simmer to a coating cream; season with salt and nutmeg.
Blanch the pasta sheets 30 seconds in salted water, dunk in cold water, and dry flat on cloths.
In a buttered deep dish: besciamella veil, pasta, ragù, besciamella, Parmigiano; repeat for 5 to 6 layers, ending with besciamella and a confident snow of cheese.
Refrigerate the assembled dish promptly, covered, for 12 hours overnight. If making the ragù separately ahead, divide it into shallow containers and refrigerate within 2 hours.
Bake at 180 C until burnished and bubbling at the corners, 40 to 45 minutes; rest 15 minutes before cutting.
Cut generous squares and serve with nothing else on the plate; vincisgrassi shares with no one.
Equipment
Baking DishDeep enough for 5 to 6 layers.
Dutch Oven2 options
Saucepan2 options
WhiskKeeps the besciamella lump-free as the milk goes in.
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Estimated per serving
- Calories
- 688 kcal
- Protein
- 35.1 g
- Fat
- 38 g
Per serving · 1/8 of the recipe Ingredient-based estimate; brands and preparation change the result. Uses fresh egg pasta, half the dish butter and 5% wine-alcohol retention. Broth and pasta-water sodium vary.
Nutrition sources: USDA Agricultural Research Service · CREA Centro di ricerca Alimenti e Nutrizione · Consorzio Parmigiano Reggiano
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