* 300g stewing beef, cut into very small pieces * 300g stewing lamb, cut into very small pieces * 300g salsiccia, meat removed from casing * 1 duck or goose leg * 300g chicken stomachs and livers * 2 onions * 2 carrots * 2 celery stalks * 800g canned tomatoes * 100ml dry white wine * some bones (beef, lamb, etc.) * 3 cloves, 1tsp nutmeg, 1/2 cinnamon stick * salt, pepper * lard, olive oil
*Bechamel*
* 200ml milk * 2tbs flour * salt, nutmeg to taste
*Vincisgrassi*
* fresh pasta sheets (enough to make seven layers) * parmigiano
**Method**
1. In a pan, medium-heat some lard and oil, and sautée the vegetables for 5 minutes. Turn up the heat, add the beef, lamb, chicken stomachs, salsiccia, duck leg and bones, and brown all over. Season with salt and pepper. 2. Add the wine, let the alcohol evaporate, then add the tomatoes and spices and simmer the sauce for at least 4 hours. 3. 30 minutes before you‘re done, remove the duck leg, cut the meet into small pieces and return it to the pot. Also add the chicken liver. 4. Layer the final dish like a lasagne: pasta topped with bechamel and parmigiano, then pasta again, and so on. Seven layers are traditional apparently, but I didn’t have enough ragù.
2 Comments
**Ingredients**
*Ragù*
* 300g stewing beef, cut into very small pieces
* 300g stewing lamb, cut into very small pieces
* 300g salsiccia, meat removed from casing
* 1 duck or goose leg
* 300g chicken stomachs and livers
* 2 onions
* 2 carrots
* 2 celery stalks
* 800g canned tomatoes
* 100ml dry white wine
* some bones (beef, lamb, etc.)
* 3 cloves, 1tsp nutmeg, 1/2 cinnamon stick
* salt, pepper
* lard, olive oil
*Bechamel*
* 200ml milk
* 2tbs flour
* salt, nutmeg to taste
*Vincisgrassi*
* fresh pasta sheets (enough to make seven layers)
* parmigiano
**Method**
1. In a pan, medium-heat some lard and oil, and sautée the vegetables for 5 minutes. Turn up the heat, add the beef, lamb, chicken stomachs, salsiccia, duck leg and bones, and brown all over. Season with salt and pepper.
2. Add the wine, let the alcohol evaporate, then add the tomatoes and spices and simmer the sauce for at least 4 hours.
3. 30 minutes before you‘re done, remove the duck leg, cut the meet into small pieces and return it to the pot. Also add the chicken liver.
4. Layer the final dish like a lasagne: pasta topped with bechamel and parmigiano, then pasta again, and so on. Seven layers are traditional apparently, but I didn’t have enough ragù.
M’ha!…. Non mi convice.