Vincisgrassi with Meat

Vincisgrassi con Carne

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


For the pasta

  • 500 g/1 lb 2 oz Farina O or strong plain flour
  • 2 whole eggs, plus 4 egg yolks
  • 1 teaspoon salt


    The pasta can be made before or during the cooking of the sauce. Make a dough from the above ingredients and roll through the pasta machine as you would for lasagne. Gut the dough into squares approximately 12.5 cm/5 in square. Cook the squares in boiling water a few at a time, place on linen cloths to drain.

    To make the meat sauce

    Fry the bacon in olive oil. Add the chopped vegetables, fry until the onion is lightly golden. Add the minced meat and seal. Pour in the glass of wine and allow to bubble away. Add hot water, enough to cover the meat. Add the tomato purée, bay leaf and cloves. Season. Reduce the flame and simmer for about 2 hours, depending on the type of meat used. Add the finely chopped chicken livers and cook briefly. Check the seasoning.

    To assemble the vincisgrassi

    Lightly oil a gratin dish and put a layer of pasta, Parmesan and the meat sauce. Repeat this layering until the ingredients are used up, finishing with pasta. Sprinkle with Parmesan and dot with small knobs of butter.

    Put the pasta in a moderate oven 190°C/375°F/gas 5. As soon as the surface is browned, the pasta is ready. Serve with extra Parmesan.