Pasticcio (Corsican Baked Pasta Pie) Recipe

• 1 lb veal shoulder, cut into 1-inch cubes
• 1/2 lb pork belly, diced
• 1/2 lb Corsican sausage (or mild Italian sausage), sliced
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 cup dry white wine
• 1 cup veal or chicken stock
• 1/2 cup whole milk
• 1/2 cup grated aged Corsican cheese (or Pecorino Romano)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly grated nutmeg
• 1 lb fresh pappardelle or tagliatelle pasta
• 2 tbsp unsalted butter

Pasticcio Instructions

1. Heat the extra-virgin olive oil in a large heavy-bottomed pot over medium-high heat.
2. Add the veal shoulder cubes and pork belly pieces, browning them on all sides for about 5-7 minutes.
3. Add the sliced Corsican sausage to the pot and cook for another 2 minutes, stirring occasionally.
4. Lower the heat to medium and add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft and fragrant, about 6-8 minutes.
5. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes until slightly reduced.
6. Add the veal or chicken stock, bay leaf, sea salt, and black pepper. Stir well, cover, and simmer gently for 1 hour, stirring occasionally.
7. Remove the lid and continue to simmer for another 20 minutes, allowing the sauce to thicken. Remove the bay leaf and stir in the chopped parsley. Set the meat filling aside.
8. Bring a large pot of salted water to a boil. Add the fresh pappardelle or tagliatelle and cook until just al dente, about 2-3 minutes. Drain and toss with a little olive oil to prevent sticking.
9. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the whole milk and bring to a gentle simmer.
10. Gradually add the grated Corsican cheese (or Pecorino Romano) and freshly grated nutmeg, whisking constantly until the cheese is melted and the sauce is smooth. Remove from heat.
11. Preheat your oven to 375°F (190°C).
12. In a large baking dish, spread a thin layer of béchamel sauce on the bottom.
13. Add a layer of cooked pasta sheets, followed by a layer of the meat filling, then another layer of béchamel sauce. Repeat the layers, finishing with a final layer of béchamel sauce and a sprinkle of grated cheese on top.
14. Bake the assembled pasticcio in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
15. Remove the dish from the oven and let it rest for at least 15 minutes before slicing and serving, allowing the layers to set.