Vincisgrassi - Italian Comfort in Every Bite

Ingredients

• 9 lasagna noodles 9 lasagna noodles
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200g (7oz) ground beef 200g (7oz) ground beef
• 200g (7oz) ground pork 200g (7oz) ground pork
• 1/4 cup red wine 1/4 cup red wine
• 1 can (400g/14oz) crushed tomatoes 1 can (400g/14oz) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• 3 cups (710ml) whole milk 3 cups (710ml) whole milk
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef and pork to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
5. 5.
   Pour in the red wine and cook for a few minutes until the alcohol evaporates.
6. 6.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
8. 8.
   Gradually whisk in the milk, ensuring no lumps remain. Cook the béchamel sauce until thickened, stirring constantly.
9. 9.
   Remove the béchamel sauce from the heat and stir in the ground nutmeg.
10. 10.
    To assemble the Vincisgrassi, spread a thin layer of meat sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top, followed by a layer of meat sauce and a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce.
11. 11.
    Sprinkle the grated Parmesan cheese evenly over the top.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
13. 13.
    Allow the Vincisgrassi to cool for a few minutes before serving.

Treat your ingredients with care...

• Lasagna noodles — Cook the noodles until al dente to ensure they hold their shape during baking.
• Ground beef and pork — Use lean ground meat for a healthier version, or opt for a fattier blend for a richer flavor.
• Red wine — Choose a dry red wine, such as Cabernet Sauvignon or Merlot, to enhance the depth of the meat sauce.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.
• Nutmeg — Use freshly ground nutmeg for a more pronounced and aromatic taste.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with a combination of mushrooms and lentils for a hearty texture.
• Experiment with different cheeses, such as mozzarella or fontina, to add a unique twist to the dish.
• Allow the Vincisgrassi to rest for a few minutes after baking to allow the flavors to meld together.
• Serve with a fresh green salad on the side to balance the richness of the dish.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Vincisgrassi hot, straight from the oven, for the best experience. Cut it into squares and plate it with a sprinkle of fresh parsley on top for a pop of color.

Presentation advice

To elevate the presentation, drizzle a touch of extra virgin olive oil over the top of the Vincisgrassi before serving. Garnish with a sprig of fresh basil or a sprinkle of dried oregano for a final touch of elegance.