Ricette Marchigiane - I Vincisgrassi

Prepare the pasta by mixing 3 eggs with 300g of flour and a pinch of salt, then knead and let it rest.

For the ragù, finely chop the carrot, onion, and celery, and sauté them in a pan.

Add the cloves, nutmeg, and the various meats (chicken or turkey offal, pork, and beef) to the pan.

Pour in 200ml of chicken broth and 500g of tomato pulp, and season with salt and pepper.

Let the ragù simmer until the meats are cooked through.

For the béchamel, melt 20g of butter in a saucepan, add 20g of flour, and gradually whisk in 200ml of milk until thickened, seasoning with salt and nutmeg.

Layer the pasta, ragù, and béchamel in a baking dish, finishing with grated Parmigiano and a few knobs of butter on top.

Bake until golden and bubbly.

Spice Level:

Allergens