Recipes · Italian · Pasta
Vincisgrassi
One serving has 839 kcal and 42 g protein, and at least a fifth of a woman's daily need of cobalamin (300%), vitamin A (195%), selenium (148%), riboflavin (116%), phosphorus (92%) and folate (92%). Ready in 105 minutes.
- Preparation: 30 min
- Cooking: 75 min
- Makes: 1 serving (436 g)
- Difficulty: Hard
- Diets: High protein
- Contains: alcohol, beef, celery, dairy, gluten, pork, poultry, sulphite
Ingredients
- 60 g Pasta, dry
- 30 g Chicken livers, raw
- 60 g Beef, ground, 85% lean, raw
- 15 g Ham, dry-cured
- 30 g Onions, raw
- 20 g Carrots, raw
- 15 g Celery, raw
- 10 g Tomato paste
- 20 g Wine, white
- 8 g Olive oil
- 15 g Butter, unsalted
- 12 g Flour, all-purpose
- 120 g Milk, whole
- 20 g Parmesan cheese
- 0.2 g Nutmeg
- 0.7 g Salt
- 0.2 g Black pepper
Method
- Soften the onion, carrot and celery in the olive oil, then add the ground beef, chicken livers and prosciutto and brown well.
- Add the wine and let it bubble away, then stir in the tomato paste and a splash of water.
- Cover and simmer gently for 45 minutes to make a rich ragù, adding a little more water if it gets too dry.
- Meanwhile melt the butter, whisk in the flour, then gradually whisk in the milk and simmer, stirring, until thickened into a béchamel; season with nutmeg, salt and pepper.
- Cook the pasta sheets in salted water until just al dente, then layer them in a small baking dish with the ragù, béchamel and parmesan, finishing with béchamel and parmesan on top.
- Bake at 200 °C (400 °F) for 20-25 minutes until bubbling and golden on top.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 839 kcal | 40% |
| Carbohydrates | 68.4 g | |
| Water | 276 mL | |
| Fiber | 4.1 g | 14% |
| Protein | 41.6 g | 87% |
| Tryptophan | 0.44 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.9 g | |
| Leucine | 3.4 g | |
| Lysine | 2.9 g | |
| Methionine | 0.94 g | |
| Cystine | 0.53 g | |
| Phenylalanine | 1.9 g | |
| Tyrosine | 1.5 g | |
| Valine | 2.2 g | |
| Histidine | 1.3 g | |
| Fat | 42 g | |
| Monounsaturated | 16.8 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.1 g | |
| Saturated | 18.5 g | |
| Trans-Fats | 0.54 g | |
| Cholesterol | 213 mg | |
| Calcium | 430 mg | 43% |
| Copper | 0.5 mg | 56% |
| Iron | 7.4 mg | 41% |
| Magnesium | 89.8 mg | 29% |
| Manganese | 0.9 mg | 50% |
| Phosphorus | 641 mg | 92% |
| Potassium | 915 mg | 19% |
| Selenium | 81.6 µg | 148% |
| Sodium | 1,063 mg | |
| Zinc | 6.1 mg | 76% |
| Thiamin (vitamin B1) | 0.93 mg | 85% |
| Riboflavin (vitamin B2) | 1.3 mg | 116% |
| Niacin (vitamin B3) | 12.1 mg | 86% |
| Pantothenic acid (vitamin B5) | 3.3 mg | 66% |
| Pyridoxine (vitamin B6) | 0.79 mg | 61% |
| Folate (vitamin B9) | 369 µg | 92% |
| Cobalamin (vitamin B12) | 7.2 µg | 300% |
| Choline | 152 mg | 36% |
| Vitamin A | 1,368 µg | 195% |
| Vitamin C | 11.4 mg | 15% |
| Vitamin D (D2 + D3) | 72.3 IU | 12% |
| Vitamin E | 2.7 mg | 18% |
| Vitamin K | 16.1 µg | 18% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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