{"id":301,"date":"2014-04-01T11:21:54","date_gmt":"2014-04-01T10:21:54","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=301"},"modified":"2014-04-01T11:21:54","modified_gmt":"2014-04-01T10:21:54","slug":"sauce-bolognaise-classique","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/sauce-bolognaise-classique\/","title":{"rendered":"La Sauce Bolognaise Classique"},"content":{"rendered":"<p>Recette inspir\u00e9e de Kristie Adams, de Cook\u2019s Illustrated et de Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>45 g de beurre sal\u00e9<\/li>\n<li>huile d\u2019olive<\/li>\n<li>150 g d\u2019oignons \u00e9minc\u00e9s<\/li>\n<li>150 g de carottes coup\u00e9e en tr\u00e8s petits d\u00e9s<\/li>\n<li>150 g de c\u00e9leri coup\u00e9 tr\u00e8s fin<\/li>\n<li>5 gousses d\u2019ail hach\u00e9es finement<\/li>\n<li>500 g de boeuf hach\u00e9<\/li>\n<li>500 g de veau hach\u00e9<\/li>\n<li>500 g de porc hach\u00e9<\/li>\n<li>1 chorizo (ou saucisse piquante) hach\u00e9 sans la peau<\/li>\n<li>720 ml de lait entier<\/li>\n<li>720 ml de vin blanc italien (un Gavi donne un bon r\u00e9sultat)<\/li>\n<li>2 grosses (400 g) boites de conserves de tomates<\/li>\n<li>500 g de p\u00e2tes aux oeufs frais<\/li>\n<li>du Parmesan avec sa cro\u00fbte<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>M\u00e9langez ensemble le boeuf, le veau, le porc et le chorizo dans un saladier. Assaisonnez avec le sel, le poivre et l\u2019ail. R\u00e9servez.<\/p>\n<p>Dans une cocotte, faites chauffer le beurre et l&#8217;huile \u00e0 feu moyen. Ajoutez l\u2019oignon, les carottes et le c\u00e9leri. Faites revenir jusqu\u2019\u00e0 ce que les l\u00e9gumes soient tendres.<\/p>\n<p>Ajoutez le m\u00e9lange des viandes. Assurez-vous que la viande cuise de fa\u00e7on \u00e0 rester hach\u00e9e. Faites cuire \u00e0 point, de sorte que la viande ait perdu son aspect cru mais reste tendre (3 minutes).<\/p>\n<p>Ajoutez le lait et faites fr\u00e9mir (10 \u00e0 13 minutes).<\/p>\n<p>Ajoutez les tomates puis faites r\u00e9duire \u00e0 feu moyen. Laisser mijoter pendant 2 heures minimum (\u00e0 pr\u00e9parer id\u00e9alement un dimanche!). Pendant la derni\u00e8re heure de cuisson, mettez la croute du parmesan dans la sauce et continuez \u00e0 laisser mijoter.<\/p>\n<p>Versez sur vos p\u00e2tes fraiches pr\u00e9f\u00e9r\u00e9es ou encore sur un plat de flageolets. Salez et ajoutez du parmesan selon votre go\u00fbt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette inspir\u00e9e de Kristie Adams, de Cook\u2019s Illustrated et de 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":"La Sauce Bolognaise Classique","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":[10,29],"tags":[200,61,134],"class_list":["post-301","post","type-post","status-publish","format-standard","hentry","category-francais","category-viande","tag-bolognaise","tag-jeannine","tag-sauce-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/301","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=301"}],"version-history":[{"count":4,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":451,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/301\/revisions\/451"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}