{"id":102,"date":"2011-08-11T20:28:08","date_gmt":"2011-08-11T20:28:08","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=102"},"modified":"2011-08-11T20:28:08","modified_gmt":"2011-08-11T20:28:08","slug":"bolognese-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=102","title":{"rendered":"BOLOGNESE SAUCE"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1\/4 cup extra virgin olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 medium onions finely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 carrot finely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 stalks celery finely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 cloves garlic sliced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 # ground veal<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 # ground pork<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 oz pancetta ground<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 8 oz can tomato paste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup milk<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup white wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. fresh thyme leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and freshly ground pepper<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>Heat oil.\u00a0 Add onions, carrot, celery, and garlic and sweat over medium heat for about 5 minutes until vegetables are translucent.<br \/>\nAdd veal, pork and pancetta and brown over high heat, stirring to keep<br \/>\nthe meat from sticking together.\u00a0 Add tomato paste, milk, wine, thyme and 1 cup of water and simmer over medium-low heat for 1 to 1 \u00bd hours (if ragu becomes too thick, add more water).\u00a0 Season to taste with salt and pepper.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/4 cup extra virgin olive oil 2 medium onions finely chopped 1 carrot finely chopped 4 stalks celery finely chopped 5 cloves garlic sliced 1 # ground veal 1 # ground pork 4 oz pancetta ground 1 8 oz can &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=102\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[33,11],"class_list":["post-102","post","type-post","status-publish","format-standard","hentry","category-sauces","tag-bolognese","tag-ground-beef"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=102"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":103,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions\/103"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}