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Level: Simple

Preparation: 3 Hours

Cooking: 35/40 Minutes

Doses: 8 People

per otto persone
  • 500 gr “La Campofilone” phyllo dough
  • 1 stick of celery
  • 2 carrots
  • 1 onion
  • 1 kg of peeled plum tomatoes
  • 500 g of mixed minced meat
  • 1 sousage
  • 3 rack of pork ribs
  • 1 slice of jowl bacon
  • 300 g of chicken giblets
  • 500 g of Parmigiano Reggiano
  • bechamel
  • 1 glass of white wine
  • rosemary
  • marjoram
  • sage

In a large pan, brown the chopped onion in the oil, then add the chopped carrot and celery. Salt and pepper. Add the minced meat, then all the other meats. Then make a bunch with rosemary, marjoram, sage (or any other flavored to taste). Once everything is browned, add the wine. When it has evaporated, add the tomatoes. Leave to cook on low heat for 2-3 hours. In a pan, start assembling the pastry, the ragù, a few spoonfuls of béchamel and a layer of Parmesan in layers. Continue until the pan is full. The “La Campofilone” pastry can be used without pre-cooking, or if you prefer, you can cook it by immersing it in boiling water for about 90 seconds. Bake in the oven at 180 degrees for 35/40 minutes.