{"id":306,"date":"2014-04-01T11:51:45","date_gmt":"2014-04-01T10:51:45","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=306"},"modified":"2014-04-01T11:51:45","modified_gmt":"2014-04-01T10:51:45","slug":"bolognaise-de-jeannine","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/bolognaise-de-jeannine\/","title":{"rendered":"La Bolognaise de Jeannine"},"content":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>3-4 beaux oignons \u00e9minc\u00e9s<\/li>\n<li>5-6 gousses d\u2019ail<\/li>\n<li>400 g de viande de veau hach\u00e9e<\/li>\n<li>400 g de viande de porc hach\u00e9e<\/li>\n<li>1-2 boites de tomates enti\u00e8res pel\u00e9s au jus (total 1.5 kg)<\/li>\n<li>thym<\/li>\n<li>2 feuilles de laurier<\/li>\n<li>romarin<\/li>\n<li>sel et poivre<\/li>\n<li>sucre<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Faire revenir les oignons. Quand ils commencent \u00e0 \u00eatre blondis, rajouter les gousses d\u2019ail coup\u00e9es en deux ou trois.<\/p>\n<p>Continuer jusqu\u2019a ce que l\u2019oignon soit dor\u00e9.<\/p>\n<p>Rajouter la viande hach\u00e9e dans la po\u00eale.<\/p>\n<p>Remuer et laisser r\u00e9duire jusqu&#8217;\u00e0 ce qu\u2019il n\u2019y ait plus d\u2019eau.<\/p>\n<p>Trier et couper en petits morceaux les tomates et les ajouter, avec le jus de la boite (si un peu \u00e9pais).<\/p>\n<p>Laisser mijoter \u00e0 feu doux avec du sel, du poivre et un bouquet garni (laurier, thym et romarin) pendant tr\u00e8s longtemps.<\/p>\n<p>Si la sauce est un peu acide (\u00e0 l\u2019odeur), rajouter 1-2 morceaux de sucre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette 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 Bolognaise de Jeannine","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-306","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\/306","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=306"}],"version-history":[{"count":4,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"predecessor-version":[{"id":457,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/306\/revisions\/457"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}