{"id":8,"date":"2014-11-26T11:44:00","date_gmt":"2014-11-26T16:44:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/sauce-bolognaise-de-marta\/"},"modified":"2015-02-02T12:47:48","modified_gmt":"2015-02-02T17:47:48","slug":"sauce-bolognaise-de-marta","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/sauce-bolognaise-de-marta\/","title":{"rendered":"Sauce bolognaise de Marta"},"content":{"rendered":"<p>Recette tir\u00e9e de La Presse.<!--more--><\/p>\n<p>POUR 6 PERSONNES<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>150 g (1 1\/3 de tasse) de viande de porc hach\u00e9<\/li>\n<li>150 g (1 1\/3 de tasse) de viande de b\u0153uf hach\u00e9<\/li>\n<li>100 g (3\/4 de tasse) de prosciutto cru hach\u00e9<\/li>\n<li>50 g (1\/3 de tasse) de pancetta hach\u00e9e<\/li>\n<li>80 g (1\/3 de tasse) de beurre<\/li>\n<li>1\/2 tasse de vin blanc<\/li>\n<li>1\/2 tasse de sauce tomate<\/li>\n<li>1 tasse de lait<\/li>\n<li>1 oignon hach\u00e9<\/li>\n<li>1 carotte en petits d\u00e9s<\/li>\n<li>1 branche de c\u00e9leri en petits d\u00e9s<\/li>\n<li>Sel et poivre<\/li>\n<li>Muscade<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Faire fondre le beurre dans une casserole \u00e0 fond \u00e9pais et y faire revenir la carotte, le c\u00e9leri et l\u2019oignon (ce qu\u2019on appelle en fran\u00e7ais mirepoix et en italien soffrito) et la pancetta pendant quelques minutes. Ajouter les viandes et faire brunir pendant 7 \u00e0 8 minutes et ajouter le vin blanc. Saler et poivrer. Ajouter la sauce tomate, faire cuire une dizaine de minutes puis ajouter le lait.<\/li>\n<li>Faire mijoter \u00e0 feu doux pendant deux heures, en ajoutant du bouillon ou de l\u2019eau si la sauce devient trop s\u00e8che.<\/li>\n<li>Ajouter une pinc\u00e9e de noix de muscade r\u00e2p\u00e9e avant de l\u2019utiliser. Servir sur des tagliatelles.<\/li>\n<\/ol>\n<h2>Les conseils de Marta<\/h2>\n<ul>\n<li>La sauce doit \u00eatre seulement ros\u00e9e<\/li>\n<li>On peut utiliser des tomates enti\u00e8res en bo\u00eete au lieu de la sauce, mais il faut alors enlever l\u2019eau et \u00e9craser les tomates \u00e0 travers un tamis pour enlever les grains. Mais la v\u00e9rit\u00e9, dit Marta, c\u2019est qu\u2019on peut acheter de la tr\u00e8s bonne sauce toute faite.<\/li>\n<li>Une variante : ajouter des morceaux de foie de poulet, ou m\u00eame le g\u00e9sier ou la cr\u00eate, des ingr\u00e9dients plus typiques de la Romagne que de l\u2019\u00c9milie. Dans son enfance, explique Marta, les p\u00e2tes \u00e9taient pr\u00e9par\u00e9es avec des \u0153ufs non pondus \u2013 contenant presque uniquement du jaune, un d\u00e9lice, dit-elle \u2013 que le boucher trouvait dans les poules en les vidant de leurs entrailles.<\/li>\n<li>Il n\u2019y a pas d\u2019ail ni d\u2019origan dans la sauce rag\u00f9 traditionnelle, ce sont des ingr\u00e9dients du sud de l\u2019Italie.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Recette tir\u00e9e de La Presse.<\/p>\n","protected":false},"author":2,"featured_media":299,"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,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[56,19],"tags":[110,78,111,79,3,39],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sauce bolognaise de Marta | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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