Vincisgrassi with Meat

Name: Vincisgrassi with Meat (Vincisgrassi con Carne)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 1 glass dry white wine; salt and freshly ground black pepper; 450 g/1 lb lean minced beef; olive oil; 2 whole eggs, plus 4 egg yolks; freshly grated Parmesan cheese; butter; 175 g/6 oz finely chopped chicken livers; 500 g/1 lb 2 oz Farina O or strong plain flour; 2 cloves garlic; 1 stalk celery, finely chopped; 1 onion, finely chopped; 1 teaspoon salt; 1 cup tomato purée; 1 carrot, finely chopped; 115 g/¼ lb streaky bacon, minced; 4 cloves; 1 bay leaf

Vincisgrassi con Carne

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

For the pasta

500 g/1 lb 2 oz Farina O or strong plain flour
<

Europe
Italy
Marche
Pasta
Mediterranean

Method

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