{"id":2356,"date":"2019-10-29T10:54:50","date_gmt":"2019-10-29T09:54:50","guid":{"rendered":"http:\/\/faugeron.net\/?p=2356"},"modified":"2019-10-29T10:54:56","modified_gmt":"2019-10-29T09:54:56","slug":"bolognaise","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=2356","title":{"rendered":"Bolognaise"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"50\" height=\"50\" data-attachment-id=\"2003\" data-permalink=\"https:\/\/faugeron.net\/?attachment_id=2003\" data-orig-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" data-orig-size=\"50,50\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"veau ou boeuf-50\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?resize=50%2C50\" alt=\"\" class=\"wp-image-2003\"\/><\/figure><\/div>\n\n\n\n<p>Pour les spaghetti ou bien m\u00eame pour les lasagnes, c&rsquo;est une tuerie, bien plus go\u00fbtu que ce que je faisais auparavant.<\/p>\n<p>La recette originale est <a href=\"https:\/\/www.cestmafournee.com\/2019\/05\/la-sauce-bolognaise-ragu-alla-bolognese.html\" target=\"_blank\" rel=\"noopener noreferrer\">l\u00e0<\/a> (agr\u00e9ment\u00e9e de jolies photos).<\/p>\n<ul style=\"list-style-type: square;\">\n<li>400 g de viande hach\u00e9e de son choix<\/li>\n<li>200 g de vin rouge<\/li>\n<li>150 g de carotte<\/li>\n<li>150 g d&rsquo;oignon<\/li>\n<li>75 g de branche de c\u00e9leri<\/li>\n<li>Une grosse boite de 800 g de tomates pel\u00e9es italiennes enti\u00e8res<\/li>\n<li>Une petite boite de 70 g de concentr\u00e9 de tomates<\/li>\n<li>5 g de sucre<\/li>\n<li>1 gousse d&rsquo;ail<\/li>\n<li>2 feuilles de laurier<\/li>\n<li>Huile d&rsquo;olive<\/li>\n<li>Sel, poivre noir du moulin<\/li>\n<\/ul>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Dans une cocotte en fonte, faire chauffer l&rsquo;huile et faire cuire la viande sur feu assez fort. Quand toute l&rsquo;eau de la viande s&rsquo;est \u00e9vapor\u00e9e et qu&rsquo;elle commence \u00e0 attacher; ajouter le vin rouge et d\u00e9glacer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mettez \u00e0 feu tr\u00e8s fort pour que l&rsquo;alcool s&rsquo;\u00e9vapore.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9server.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mixez les l\u00e9gumes et le mettre dans la cocotte. R\u00e2per l&rsquo;ail avec une microplane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faire cuire 5 min \u00e0 feu moyen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baisser le feu, ajouter la viande, les tomates et le concentr\u00e9 de tomates, le sucre, sel poivre, laurier et 200 g d&rsquo;eau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Laisser mijoter 3 \u00e0 4 heures \u00e0 feu tr\u00e8s doux. V\u00e9rifier r\u00e9guli\u00e8rement, rajouter un peu d&rsquo;eau si n\u00e9cessaire.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour les spaghetti ou bien m\u00eame pour les lasagnes, c&rsquo;est une tuerie, bien plus go\u00fbtu que ce que je faisais auparavant. La recette originale est l\u00e0 (agr\u00e9ment\u00e9e de jolies photos). 400 g de viande hach\u00e9e de son choix 200 g de vin rouge 150 g de carotte 150 g d&rsquo;oignon 75 g de branche de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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_post_was_ever_published":false},"categories":[36,14],"tags":[],"class_list":["post-2356","post","type-post","status-publish","format-standard","hentry","category-c42-boeuf","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-C0","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2356"}],"version-history":[{"count":1,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2356\/revisions"}],"predecessor-version":[{"id":2357,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2356\/revisions\/2357"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}