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Ingredients – Serves 6


To prepare vincisgrassi, start by cutting the chicken giblets into small pieces.

Finely chop the celery, carrot and onion and put them in a saucepan to brown for 5 minutes, with extra virgin olive oil together with the pancetta. Let it all season for a few minutes then add the beef and pork and cook for about ten minutes, until the meat reaches a brown color. Add the puree and season with salt and pepper.

Add the chicken giblets to the sauce and mix with a wooden spoon; cover with a lid and cook for about an hour and a half, stirring occasionally and adding broth if the sauce gets dry. The sauce must be well-cooked and thickened.

Once the ragù is ready, you can assemble the vincisgrassi in a pan with high sides: place a few tablespoons of sauce on the bottom then line the pan with a first layer of lasagna sheets, and cover with a generous spoonful of meat sauce and a spoonful of grated Parmesan cheese.

Continue like this until at least ten layers are formed (this is a characteristic of vincisgrassi) and finish with a layer of meat sauce and a generous handful of Parmesan cheese. Bake in a hot oven at 180 ° for 30 minutes and take them out as soon as a nice golden crust has formed on the surface.

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