{"id":267,"date":"2014-12-21T13:16:34","date_gmt":"2014-12-21T21:16:34","guid":{"rendered":"http:\/\/www.leighadactyl.com\/food\/?p=267"},"modified":"2014-12-21T13:16:34","modified_gmt":"2014-12-21T21:16:34","slug":"bolognese-revisited","status":"publish","type":"post","link":"https:\/\/www.leighadactyl.com\/food\/bolognese-revisited\/","title":{"rendered":"Bolognese Revisited"},"content":{"rendered":"<p>Pasta Bolognese with PORK. <a href=\"http:\/\/www.leighadactyl.com\/food\/pasta-bolognese\/\">Previously made with beef<\/a> but way better with ground pork.<\/p>\n<p>(unrelated photo)<\/p>\n<p><a title=\"P1050591 by leighadactyl, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/leighadactyl\/14376706717\"><img decoding=\"async\" src=\"https:\/\/farm6.staticflickr.com\/5522\/14376706717_148481f2fd.jpg\" alt=\"P1050591\" \/><\/a><\/p>\n<p><!--more keep reading...--><\/p>\n<p>Here&#8217;s my recipe (based on several):<\/p>\n<p><strong>Pork Bolognese<\/strong><br \/>\nServes: 4<br \/>\nTime: a little while but not too long<\/p>\n<p>1-2 Tbsp olive oil<br \/>\n1 clove garlic, minced<br \/>\n1\/2 medium onion, diced<br \/>\n1 small carrot, diced<br \/>\n1 celery stalk, diced<br \/>\n1\/2 lb ground pork<br \/>\n2 Tbsp tomato paste<br \/>\n1\/2 c dry white wine or substitute (I&#8217;ve also read red is just fine)<br \/>\n3\/4 c whole milk<br \/>\n8 to 14 oz can tomato<br \/>\n1 bay leaf<br \/>\nthyme<br \/>\nsalt and pepper<\/p>\n<p>Cook garlic, onion, carrot and celery in oil over medium heat. Raise heat to med-high and cook bork, breaking up meat, about 7 minutes, until browned. Add tomato paste, stirring until pork is coated. Reduce heat to medium. Add wine, cook until reduced by half. Add milk, cook until reduced by half. Add tomato, a bit of water, bay leaf and thyme. Simmer, stirring occasionally. Season with salt and pepper to taste.<\/p>\n<p>As a substitute for white wine, I have successfully used a weak chicken broth with a bit of lemon juice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta Bolognese with PORK. Previously made with beef but way better with ground pork. (unrelated photo)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts\/267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/comments?post=267"}],"version-history":[{"count":2,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts\/267\/revisions"}],"predecessor-version":[{"id":274,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/posts\/267\/revisions\/274"}],"wp:attachment":[{"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/media?parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/categories?post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.leighadactyl.com\/food\/wp-json\/wp\/v2\/tags?post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}