This very tasty and delicious recipe comes from Veneto, in particular Verona.
I mean, the person who proudly showed me all the steps and then gave me the secret recipe, lives in Verona :)
Our mission is to share the Italian Treasures and the Pasticcio is absolutely one of them.
I will not lie, the first part of the recipe related to "make" the lasagna is not easy and you will probably have to try a couple of times before obtaining the right pasta sheets.
Or... if you don't have time (let's say this instead of you being lazy), you can buy the "ready to use" Italian lasagna :).
For this recipe, let's assume that we already have the "ready to use lasagna", but you will find a detailed description on "how to make lasagne" in the other section, if you want to try.
Difficulty: low (because you don't have to make the lasagne)
Preparation: 2 hours
Serves: 4/6 people
- 400g pork minced meat
- 400g lamb minced meat
- 400g beef minced meat
- Onion: 1
- Extra virgin olive oil
- Butter: 50g
- Vegetable cube: 1
- White wine: 1 glass
- Passata Rustica (crushed tomato or tomato puree): 60g
- Bechamel: 300ml
- Grated parmesan: 30g
- Cheese slices: 8/10
Cominciamo! (let's start)
- Chop the onion
- Put the onion, olive oil, butter and the vegetable cube in a casserole and let them brown
- Add the three minced meat, breaking them in small pieces with the hands and stir with a wooden spoon
- Add the white wine and the tomato puree
- Cover with the lid and let them cook over low heat for 1h, stirring occasionally
- When the meat is ready, in another casserole, prepare the water (with a pinch of coarse salt) for the lasagne and wait until it boils
- Put the lasagne into the water and let them cook as indicated on their box
- Take a baking sheet like this:
- Now, you can start creating the lasagna layers following the order below and being sure to cover the entire surface of the baking sheet:
- Ragu meat
- Pasta sheet (you will probably use 2 entire sheets per layer + some small cut slices to cover the surface)
- Bechamel (2 or 3 tablespoons)
- Parmesan (just a sprinkling)
- Sliced cheese
10. when you are almost at the top, ensure to finish with the pasta sheet, the ragu and a generous sprinkling of parmesan.
11. Put in the oven at 180 degrees for 40 minutes.
This dish will work perfectly with Sagrantino di Montefalco Collepiano, 1998. You can find it here