Vincisgrassi: The Original Recipe for Foolproof Marche-Style Lasagna

Dreaming of bringing a dish to the table that is a true hymn to tradition, an embrace of flavors that conquers everyone at the first taste? Vincisgrassi is not just a simple lasagna, but a monument of Marche cuisine, a triumph of rich ragù and velvety béchamel that promises an unforgettable culinary experience.

But when it comes to Vincisgrassi, that sumptuous Marche-style lasagna, performance anxiety can rise. Too many versions, too many steps that seem complex, and the fear of not achieving that rich, compact, and deeply flavored result that only the true recipe can deliver. How many times have you feared they would fall apart, or that the ragù wouldn't be flavorful enough?

Take a deep breath and make yourself comfortable. Here on Search Recipes, your trusted kitchen, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare perfect Vincisgrassi, the kind passed down from generation to generation. I guarantee you a resounding success, without fear of making mistakes. Get ready to hear your guests say "wow!"

Smart Ingredients: The Selection for Dream Vincisgrassi

For such an important dish, the choice of ingredients is not a detail, but the foundation of success. Every element must be of excellent quality, because it is the harmony between them that creates the magic of Vincisgrassi.

• For Fresh Egg Pasta (or high-quality ready-made sheets): I recommend using very fresh eggs and re-milled durum wheat semolina flour for an elastic and porous sheet, capable of absorbing the sauce. If you don't have time, choose ready-made egg pasta sheets, but make sure they are thin and of excellent quality.
• For Vincisgrassi Ragù (the heart of the dish):
• Mixed Meats: Not just beef! Tradition calls for a mix of meats for a more complex and deep flavor. Opt for ground beef (for structure), pork (for sweetness and fat), and, if you want to dare, a bit of chicken or duck meat (for richness).
• Chicken Livers: An almost secret touch, but fundamental for authenticity and depth of flavor. Don't be scared, they will melt into the ragù, giving a unique note.
• Vegetables for Soffritto: Carrot, celery, and onion, finely chopped. They are the aromatic base that welcomes and enhances the flavors of the meat.
• Pancetta Tesa: Or guanciale, finely chopped. Adds a savory note and precious fat for browning.
• Red Wine: A good dry, robust red wine, to deglaze the meat and add complexity.
• Tomato Passata: High quality, thick and flavorful. If you have our homemade tomato passata, now is the time to use it!
• Meat Broth: Homemade, if possible. It is the element that binds and hydrates the ragù during long cooking, making it velvety.
• For Velvety Béchamel:
• Whole Milk: For rich creaminess and flavor.
• Quality Butter: The base of the roux, for a lump-free béchamel with a delicate flavor.
• 00 Flour: To bind without weighing down.
• Nutmeg: A pinch, for a warm and enveloping aroma that pairs perfectly with the ragù.
• Parmigiano Reggiano DOP: Freshly grated, it's the final touch of savoriness and umami that makes Vincisgrassi irresistible.

The 3 Mistakes Not to Make for Perfect Vincisgrassi (and How to Avoid Them)

Preparing Vincisgrassi might seem like a challenge, but with a few precautions, you'll avoid the most common mistakes that can compromise the final result. Here I reveal the secrets to not falling into traps!

1. Ragù Too Liquid or Too Dry: A perfect ragù must have the right consistency: thick and enveloping, but not dry. If it's too liquid, the Vincisgrassi will be watery and fall apart. If it's too dry, the dish will be tough. The secret? Slow cooking over very low heat, with the lid half-open to allow excess liquid to evaporate, adding hot broth little by little only if necessary. And don't forget to let it rest: a ragù prepared the day before is always more flavorful and dense!
2. Lumpy Béchamel or Wrong Consistency: A lumpy béchamel is a nightmare! To avoid this, make sure to create a smooth, lump-free roux (butter and flour), and add the milk (preferably warm) in a thin stream, stirring vigorously with a whisk. Return to low heat and continue stirring until the béchamel has thickened, reaching the desired consistency (it should coat the back of a spoon). If it thickens too much, add a splash of warm milk.
3. Improperly Handled Pasta Sheets: Whether you use homemade fresh pasta sheets or ready-made ones, their handling is crucial. If the sheet is too thick, the dish will be gummy. If you use dry sheets, don't forget to quickly blanch them in salted water for a few seconds before using them, to make them more pliable and ensure they absorb the sauces better. Don't overcook them, they should remain al dente!

Grandma's Secret: That Extra Touch That Makes All the Difference

My grandmother, the true guardian of Marche cuisine secrets, always told me that Vincisgrassi is not just about ingredients, but an act of love and patience. Her most precious advice, one that few know, concerned the ragù. "Darling," she would say, "for a ragù that makes your eyes close, you must add a small piece of chicken liver, finely chopped, along with the meats. Don't be scared, it will melt completely and give a depth of flavor that no other ingredient can give you."

And she was right! That touch, almost imperceptible in the final taste, makes the Vincisgrassi ragù incredibly rich and complex, elevating the dish from good to sublime. It's a handed-down secret, an experience felt in every bite.

Let's Prepare Vincisgrassi Together: The Step-by-Step Guide

Ingredients (for 6-8 servings):

• For the Ragù:
• 300 g ground beef
• 200 g ground pork
• 50 g chicken livers (optional, but recommended for authenticity)
• 1 large carrot
• 1 stalk celery
• 1 medium onion
• 100 g pancetta tesa (or guanciale)
• 1 glass dry red wine
• 500 ml quality tomato passata
• 200 ml hot meat broth
• Extra virgin olive oil
• Salt and black pepper to taste
• For the Béchamel:
• 1 liter whole milk
• 100 g butter
• 100 g 00 flour
• A pinch of nutmeg
• Salt to taste
• For Assembly:
• 500 g fresh egg pasta sheets (or dry ones to blanch)
• 150 g grated Parmigiano Reggiano DOP

Tools Needed:

• Large pot for the ragù
• Small saucepan for the béchamel
• Kitchen whisk
• Baking dish (approx. 30x20 cm)
• Ladle

Instructions:

1. Prepare the Ragù (the day before, if possible):
   1. Prepare the soffritto: Finely chop carrot, celery, and onion. In a large pot, melt the chopped pancetta with a drizzle of oil. Add the chopped vegetables and let them gently soften over low heat for about 10 minutes, until tender and translucent.
   2. Add the meats: Slightly raise the heat and add the ground beef, pork, and chopped livers. Brown the meat, breaking it up with a wooden spoon, until it has changed color and is well browned.
   3. Deglaze with wine: Pour in the red wine and let the alcohol evaporate completely over high heat. This step is essential for adding depth of flavor.
   4. Add tomato and cook: Add the tomato passata and a ladleful of hot broth. Mix well, season with salt and pepper. Bring to a boil, then lower the heat to a minimum, cover with a lid slightly ajar, and let it simmer slowly for at least 2-3 hours (or even 4-5 hours for a more intense ragù), adding hot broth only if the ragù becomes too dry. The ragù should be thick and flavorful.
2. Prepare the Béchamel:
   1. In a thick-bottomed saucepan, melt the butter over low heat.
   2. Add all the flour at once and whisk vigorously to create the roux. Cook for one minute, until lightly golden.
   3. Remove the saucepan from the heat and add the warm milk in a thin stream, stirring continuously with a whisk to prevent lumps from forming.
   4. Return to low heat and continue stirring until the béchamel has thickened, reaching the desired consistency (it should coat the back of a spoon). Add a pinch of nutmeg and salt.
3. Prepare the Pasta Sheets:
   1. If using fresh sheets, it is not necessary to blanch them. If using dry sheets, blanch them for 30 seconds in boiling salted water, then drain and immediately transfer them to cold water to stop the cooking. Lay them on a clean cloth to dry.
4. Assemble the Vincisgrassi:
   1. Preheat the oven to 180°C (static).
   2. Spread a thin layer of ragù on the bottom of the baking dish.
   3. Lay a layer of pasta sheets, covering the entire bottom well.
   4. Cover the pasta with a generous layer of ragù, then a layer of béchamel, and finally a generous sprinkle of Parmigiano Reggiano.
   5. Repeat the layers (pasta, ragù, béchamel, Parmigiano) until all ingredients are used, finishing with a generous layer of ragù, béchamel, and plenty of Parmigiano.
5. Bake and Serve:
   1. Bake the Vincisgrassi in the preheated oven for about 30-40 minutes, or until the surface is golden and crispy and the filling is hot and bubbling.
   2. Once cooked, let them rest for at least 10-15 minutes out of the oven before cutting and serving. This step is crucial to allow them to set and not fall apart when cut.

Tips and Frequently Asked Questions about Vincisgrassi

So I know you might still have some doubts, and that's normal! Here are the answers to the most common questions to guarantee you a tremendous success.

Can I prepare the ragù in advance?

Absolutely yes, in fact, it's highly recommended! Vincisgrassi ragù is one of those dishes that gains flavor if prepared the day before. The flavors will blend better, and the consistency will be perfect. Store it in the refrigerator in an airtight container and warm it slightly before using it for assembly.

How can I prevent the béchamel from getting lumpy?

The secret lies in the roux (butter and flour) and the addition of milk. Make sure the roux is smooth and not burnt. Then, remove the saucepan from the heat and add the milk (preferably warm) in a thin stream, stirring vigorously with a whisk. Return to the heat and continue stirring until it thickens. If lumps do form, you can blend the béchamel with an immersion blender to make it perfectly smooth.

Can I freeze Vincisgrassi?

Certainly! You can freeze them both raw and cooked. If freezing raw, assemble them in the baking dish and cover well with plastic wrap and then foil. When ready to cook, let them thaw in the refrigerator for at least 12 hours before baking. If freezing cooked, let them cool completely, then portion them and store them in airtight containers. They keep for about 2-3 months. To reheat, you can use a conventional oven or microwave.

What is the difference between Vincisgrassi and Lasagne alla Bolognese?

Excellent question! Although both are baked egg pasta dishes, Vincisgrassi is much richer and more complex. The Vincisgrassi ragù is traditionally made with mixed meats (often including chicken giblets like livers) and has a much longer cooking time. Lasagne alla Bolognese, on the other hand, use a simpler ragù (usually just beef and pork) and often include mortadella. Vincisgrassi is a more sumptuous and ancient dish, typical of the Marche region.

Is it necessary to pre-cook the pasta sheets?

It depends on the type of pasta sheet. If you use homemade fresh pasta or very thin, high-quality ready-made fresh sheets, it is not strictly necessary to blanch them. The moisture from the ragù and béchamel will be sufficient to cook them in the oven. However, if you use dry sheets, it is essential to quickly blanch them (a few seconds) in salted water before using them. This will make them more pliable and ensure even cooking and a perfect final result.

A Masterpiece of Tradition and Flavor Awaits You!

There you have it! Now you don't just have a recipe, but all the secrets to bring to the table a dish that is a true masterpiece of Marche cuisine, a triumph of flavors and tradition that will conquer everyone's palate. Your Vincisgrassi will be rich, compact, and incredibly flavorful, just like grandma's!

Don't be afraid to challenge yourself. Cooking is an act of creativity and love. But start with this solid foundation, and you'll see that applause will not be lacking. Every forkful will be a journey into the heart of Marche, an embrace of flavors that tastes like home.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved these Vincisgrassi, you can't miss our recipe for Lasagne alla Bolognese or for a perfect side dish like our Creamy Mashed Potatoes. Enjoy your meal!