lasagna

Silvia Colloca’s Marche-style lasagne, named vincisgrassi, layers homemade egg pasta with a ragù of beef mince, chicken livers and pork sausage meat. Béchamel, Parmigiano and bocconcini bring the layers together in this particular Italian version.

Flour, eggs and salt are worked into a smooth, firm pasta dough and rested. The dough is rolled progressively thinner, cut to fit the baking dish and briefly blanched in salted water.

The ragù begins with softened onion, carrot and celery in olive oil. All three meats are browned, followed by red wine, tomatoes or passata and bay leaves for a long covered simmer.

Butter and flour cook together for the béchamel, then milk is whisked in. After simmering, salt and nutmeg season the sauce, which is layered with pasta, ragù and the two cheeses in a buttered dish.

The final layer receives more sauce, Parmigiano and small dots of butter. Covered baking is followed by an uncovered stage until golden and bubbling, then a covered rest before the lasagne is served.