Marchigiana-style vincisgrassi

Vincisgrassi alla marchigiana is a sumptuous baked layered pasta, golden on top and creamy inside. Thin sheets of egg pasta alternate with a rich, deeply flavored ragù, often enriched with giblets and mixed meats, and a velvety béchamel sauce. The result is an intense, aromatic, and enveloping dish, with contrasts between the crisp gratin crust and the succulent softness within. It is the great first course of festive meals in the Marche, served steaming at the center of the table.