Vincisgrassi

Method

1. Prepare the ragù: in a large casserole, heat a little oil and sauté a finely chopped mirepoix (celery, carrot, onion) until soft.
2. Add the mixed meats: chicken, pork, beef, and chicken offal (giblets). Season with salt and pepper. Brown the meats.
3. Deglaze with white wine and let it evaporate.
4. Add tomato concentrate and tomato sauce. Cover and simmer for 2.5 to 3 hours, stirring occasionally.
5. Meanwhile, prepare the béchamel: melt butter in a saucepan, whisk in flour to make a roux. Gradually add milk, stirring constantly to avoid lumps. Season with salt and nutmeg. Cook until thickened.
6. Roll out fresh pasta dough into thin sheets. Boil the pasta sheets in salted water until al dente, then drain and cool in cold water. Pat dry.
7. Butter a baking dish generously.
8. Layer the dish: place a sheet of pasta, then spread some ragù, then pieces of mozzarella. Repeat layers, ending with a pasta sheet on top.
9. On the final layer, spread a thin layer of béchamel (only on the topmost pasta sheet). Sprinkle generously with grated Parmesan cheese and dot with small pieces of butter.
10. Bake in a preheated oven at 180°C (350°F) until the top is golden and crispy, about 20-30 minutes.
11. Let rest for a few minutes before serving.