Vincisgrassi

Ingredients – Serves 6

• 500g lasagna sheets
• 350g mixed chicken offal
• 1 onion
• 1 carrot
• 1 stalk celery
• 300g tomato puree
• 100g grated Parmigiano Reggiano
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• 200g pork mince
• 200g minced beef
• 100g bacon
• 200ml beef stock

Method

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.