{"id":941,"date":"2017-03-24T12:33:06","date_gmt":"2017-03-24T12:33:06","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=941"},"modified":"2017-03-24T12:33:06","modified_gmt":"2017-03-24T12:33:06","slug":"bolognese-tagliatelle-alla","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=941","title":{"rendered":"Bolognese Tagliatelle alla"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 onion, coarsely chopped<\/li>\n<li>1 celery stalk, finely chopped<\/li>\n<li>1 carrot, peeled, finely chopped<\/li>\n<li>1 bay leaf<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>3\/4-pound ground beef \u2013 20 percent fat is best<\/li>\n<li>1\/4-pound ground pork<\/li>\n<li>3 slices prosciutto, finely chopped<\/li>\n<li>1 6-ounce can tomato paste<\/li>\n<li>1\/4 cup dry white wine<\/li>\n<li>1 28-ounce can crushed tomatoes<\/li>\n<li>1 pound tagliatelle (or spaghetti)<\/li>\n<\/ul>\n<p><strong>Instructions: Cook Time:\u00a0<\/strong>2 hours<strong><span style=\"font-size: large;\"> Serves:\u00a0<\/span><\/strong>4-6<\/p>\n<p>In a large, heavy-bottom pot over medium heat saut\u00e9 the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the saut\u00e9ed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1\/2 can (from the tomatoes) of water. Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.<\/p>\n<p>Bring a large pot of salted water to a boil.<\/p>\n<p>Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 onion, coarsely chopped 1 celery stalk, finely chopped 1 carrot, peeled, finely chopped 1 bay leaf 1\/4 cup olive oil 3\/4-pound ground beef \u2013 20 percent fat is best 1\/4-pound ground pork 3 slices prosciutto, finely chopped 1 &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=941\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[33,63,275],"class_list":["post-941","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-bolognese","tag-pasta","tag-tagliatelle"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/941","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=941"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/941\/revisions"}],"predecessor-version":[{"id":942,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/941\/revisions\/942"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}