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1
Make the pasta dough. Mound the flour on a clean surface, make a well, and break in the eggs. Work the dough firmly and steadily — the gluten needs sustained pressure to develop, so the sheet will roll thin without tearing later. Wrap and rest at room temperature for 30 minutes; the dough is ready when it is smooth, elastic, and no longer sticky.
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2
Make the giblet ragù. Melt 60 g butter in a wide pan over medium heat, add the onion, celery, and carrot, and cook until softened and lightly golden, so the vegetables build a sweet base that tempers the iron edge of the offal. Add the bone marrow and giblets and sauté for 3–4 minutes, then add the sweetbreads and chicken livers, and cook, stirring, until the offal has lost its raw colour throughout.
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3
Deglaze with the Marsala. Raise the heat and pour in all the Marsala at once — it should rise in steam immediately, lifting every caramelised deposit from the pan floor into the sauce. Allow it to reduce until the sharp alcohol smell has gone and only the sweet, oxidised fragrance of the wine remains.
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4
Add the tomato, season, and simmer the ragù over low heat for 30–40 minutes, stirring occasionally, so the tomato loses its raw brightness and folds into the offal to form a single, cohesive mass. The ragù is ready when it is dense, the fat has separated slightly at the edges, and the sauce holds its shape on a spoon without running. Remove from the heat and allow to cool.
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5
Make the cream besciamella. Melt 50 g butter in a heavy saucepan, add the flour, and stir constantly over medium heat for 2 minutes so the flour cooks out completely and no raw, chalky taste will carry into the finished dish. Remove from the heat briefly, then whisk in the warm milk and cream in a steady stream, return to medium heat, and stir continuously until the sauce thickens and coats the back of a spoon; season with salt and nutmeg, and press a sheet of film directly onto the surface so a skin does not form and make lumps when you spread it.
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6
Roll the pasta. Divide the dough into manageable portions and pass each through a pasta machine, reducing the setting progressively until the sheet is 1 mm or less — nearly translucent when held to the light — so that the many layers bake into something light and yielding rather than solid and leaden. Cut into sheets sized to fit your baking dish. Blanch briefly in well-salted boiling water for 30 seconds, refresh in cold water, and lay flat on clean cloths so the sheets do not stick together before assembly.
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7
Assemble the vincisgrassi. Butter a deep baking dish generously, lay down a thin layer of besciamella first so the bottom sheet of pasta does not catch and dry against the dish, then lay a layer of pasta sheets. Spread ragù, then besciamella, then a scattering of grated Parmigiano, and repeat, building a minimum of five layers. Finish with pasta, besciamella, a generous covering of Parmigiano, and the 60 g of butter distributed in small pieces across the surface so it bastes the top as it melts and the crust colours evenly.
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8
Bake at 180 °C for 35–40 minutes. The vincisgrassi is ready when the top is uniformly golden-brown and the sauce is visibly bubbling at the edges of the dish.
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9
Rest for a minimum of 20 minutes before cutting, so the layers firm up and each portion holds its shape cleanly on the plate rather than sliding apart. The surface should feel firm, not liquid, when pressed lightly at the centre.