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4 c flour
3 lg eggs
1/2 lb fresh spinach, cooked and pureed
1 tsp salt
1 lb ground beef
1 lb chicken, diced
Chicken giblets, diced
1 carrot, chopped
1 onion, chopped
4 cloves garlic, chopped
1 stalk celery, chopped
Chopped parsley
2 c chopped tomatoes
Freshly grated nutmeg to taste
1 c white wine


Pour flour in a mound on table top; make a well in center. Break eggs in middle; add spinach and salt. Mix together with fingers, adding small amounts of flour from the edge, and a drop of water at a time until the dough clings together. Pat into a ball. Flour board lightly; knead dough for 10 minutes or until very smooth and elastic. Roll out very thin; cut into thin strips. Cook in boiling salted water for 10 minutes. Plunge noodle into bowl of cold water; stretch out on towels to dry. Brown beef in a large heavy saucepan; stir in diced chicken and giblets. Add vegetables, then stir in nutmeg and wine. Cook until the vegetables are tender and the Bolognese sauce thickened. Arrange noodles and sauce in alternate layers in buttered casserole. Bake in preheated 375 degree over for 30 minutes or util heated through and bubbly.