{"id":299,"date":"2014-04-01T11:15:21","date_gmt":"2014-04-01T10:15:21","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=299"},"modified":"2014-04-01T11:15:21","modified_gmt":"2014-04-01T10:15:21","slug":"classic-bolognese-sauce","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/classic-bolognese-sauce\/","title":{"rendered":"Classic Bolognese Sauce"},"content":{"rendered":"<p>Recipe inspired by Kristie Adams, Cook&#8217;s Illustrated and Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>3 tablespoons salted butter<\/li>\n<li>olive oil<\/li>\n<li>1 cup onion, minced<\/li>\n<li>1 cup carrot, minced<\/li>\n<li>1 cup celery, minced<\/li>\n<li>5 cloves garlic, minced<\/li>\n<li>1 pound ground beef<\/li>\n<li>1 pound ground veal<\/li>\n<li>1 pound ground pork<\/li>\n<li>1 Chorizo or Salsiccia, de-cased, ground<\/li>\n<li>3 cups whole milk<\/li>\n<li>3 cups Italian white wine (Gavi works well)<\/li>\n<li>2 (28-ounces each) cans tomatoes<\/li>\n<li>1 pound fresh egg pasta<\/li>\n<li>Parmesan cheese and rind<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Mix ground beef, veal, pork and Chorizo in a big bowl. Add salt, pepper and garlic to season. Set aside.<\/p>\n<p>Heat 3 tablespoons of butter and olive oil in a large pot over medium heat. Add the onion, carrot and celery. Saut\u00e9 until softened.<\/p>\n<p>Add ground meat mixture. Make sure to keep it broken apart as it cooks. Cook until it loses its raw color, but has not quite browned (3 minutes).<\/p>\n<p>Add milk and bring to a simmer. Continue to simmer until the milk evaporates and only clear-ish liquid remains (10-13 minutes). Add the wine and bring to a simmer (10-13 minutes longer).<\/p>\n<p>Add the tomatoes and then reduce to a low heat. Allow it too cook down for another 2 hours (minimum, but making this on a Sunday with a long, slow cook is ideal). For the last hour of cooking, add the Parmesan rind to sauce and continue to cook down.<\/p>\n<p>Serve over either your favorite egg pasta or cannelloni beans. Add salt and Parmesan cheese to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe inspired by Kristie Adams, Cook&#8217;s Illustrated and Jeannine Berenger.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Classic Bolognese Sauce","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,18],"tags":[198,61,199],"class_list":["post-299","post","type-post","status-publish","format-standard","hentry","category-english","category-meat","tag-bolognese","tag-jeannine","tag-kristie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":4,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"predecessor-version":[{"id":450,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/299\/revisions\/450"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}