Vincisgrassi Recipe from Marche

• 2 tablespoons olive oil
• 1 whole yellow onion, finely chopped
• 1 whole carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 8 oz ground beef
• 8 oz ground pork
• 4 oz chicken livers, trimmed and finely chopped
• ½ cup dry white wine
• 14 oz crushed tomatoes
• 1 cup chicken stock
• 1 whole bay leaf
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• 4 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 3 cups whole milk
• ⅛ teaspoon ground nutmeg
• 12 oz dried lasagna sheets
• 6 oz Parmigiano-Reggiano, finely grated
• 1 tablespoon kosher salt

Equipment

• large heavy pot
• saucepan
• whisk
• large pot for pasta
• 9-by-13-inch baking dish
• instant-read thermometer
• aluminum foil

Method

1. 1

   Chop the onion, carrot, celery, garlic, and chicken livers. Warm the milk for the béchamel and grate the Parmigiano-Reggiano. Set out the remaining ingredients.

2. 2

   Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 6 minutes. Stir in the garlic, then add the beef, pork, and chicken livers. Break up the meat and cook, stirring, until the ground beef and pork reach 160°F (71°C) and the chicken livers reach 165°F (74°C), about 6 minutes more.

   
3. 3

   Pour in the wine and simmer until almost evaporated, about 3 minutes. Stir in the crushed tomatoes, chicken stock, bay leaf, salt, and pepper. Bring to a gentle simmer, cover with the lid slightly ajar, and cook for 75 minutes, stirring occasionally. The ragù should be thick but still moist. Remove the bay leaf.

   
4. 4

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the warm milk. Add the nutmeg and cook, whisking often, until smooth and thick enough to coat a spoon, about 10 minutes. Season lightly with salt if needed.

5. 5

   Bring a large pot of salted water to a boil. Cook the lasagna sheets until pliable but still firm, following the package timing, usually about 8 minutes. Drain the sheets and lay them separately on a clean kitchen towel so they do not stick together.

6. 6

   Heat the oven to 375°F (190°C). Spread a thin layer of béchamel in a 9-by-13-inch baking dish. Add a layer of pasta, trimming sheets to fit. Spread over some ragù, a little béchamel, and a sprinkle of Parmigiano-Reggiano. Repeat to make four pasta layers, finishing with béchamel and the remaining cheese. Assemble for about 15 minutes.

   
7. 7

   Cover the dish loosely with foil and bake for 20 minutes, then uncover and bake for 15 minutes, until bubbling and browned at the edges. Check that the center reaches 165°F (74°C). Let the pasta rest for 15 minutes before cutting so the layers settle.