{"id":677,"date":"2021-03-06T10:44:55","date_gmt":"2021-03-06T08:44:55","guid":{"rendered":"https:\/\/reseptit.blog\/?p=677"},"modified":"2024-04-14T12:32:14","modified_gmt":"2024-04-14T09:32:14","slug":"ragu-alla-bolognese","status":"publish","type":"post","link":"https:\/\/reseptit.blog\/ragu-alla-bolognese\/","title":{"rendered":"Ragu alla bolognese"},"content":{"rendered":"<blockquote><p>T\u00e4m\u00e4 on alkuper\u00e4inen pasta bolognese, siten kuin se tunnetaan Bolognassa Italiassa (Ragu alla bolognese). Siin\u00e4 on eroavaisuuksia kansainv\u00e4lisen reseptin kanssa. Oleellisimmat erot ovat selleri, punaviini, tomaatin m\u00e4\u00e4r\u00e4 ja kypsennysaika. T\u00e4m\u00e4 resepti vaatii noin nelj\u00e4n tunnin haudutuksen.<\/p><\/blockquote>\n<ul>\n<li>Naudan jauheliha 400g<\/li>\n<li>Porsaan jauheliha 400g<\/li>\n<li>Sipuli 1kpl<\/li>\n<li>Selleri 3-4 vartta<\/li>\n<li>Porkkana 2kpl<\/li>\n<li>Passata kastike ~700g<\/li>\n<li>Tomaattimurska ~400g<\/li>\n<li>Tomaattisose ~70g<\/li>\n<li>Punaviini 2.5dl (voi olla alkoholiton)<\/li>\n<li>T\u00e4ysmaito 1dl (valinnainen)<\/li>\n<li>Suolaa ja pippuria<\/li>\n<li>Extra virgin oliivi\u00f6ljy 4rkl<\/li>\n<li>Vett\u00e4 0.5L<\/li>\n<li>T\u00e4ysmaito 1dl<\/li>\n<li>Parmesan juustoa ja pastaa tarjoiluun<\/li>\n<\/ul>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-680\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-scaled.jpg\" width=\"2560\" height=\"1920\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-scaled.jpg 2560w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-300x225.jpg 300w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-1024x768.jpg 1024w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-768x576.jpg 768w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-1536x1152.jpg 1536w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7382-2048x1536.jpg 2048w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p>Pilko sipulit, porkkanat ja sellerit. K\u00e4yt\u00e4 syv\u00e4\u00e4, reilun kokoista kattilaa. Kuumenna kattila liedell\u00e4 ja lis\u00e4\u00e4 oliivi\u00f6ljy. Lis\u00e4\u00e4 sipulit. Kypsenna 2 minuuttia.<\/p>\n<p>Lis\u00e4\u00e4 porkkanat ja sellerit. Kypsenn\u00e4 3 minuuttia. Lis\u00e4\u00e4 puolet punaviinist\u00e4. Kypsenn\u00e4 2-3 minuuttia.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-681\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7383-scaled.jpg\" width=\"1920\" height=\"2560\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7383-scaled.jpg 1920w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7383-225x300.jpg 225w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7383-768x1024.jpg 768w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7383-1152x1536.jpg 1152w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7383-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>Lis\u00e4\u00e4 jauheliha. Kypsenn\u00e4 ja mausta suolalla ja pippurilla. Lis\u00e4\u00e4 loput punaviinist\u00e4. Kypsenn\u00e4 v\u00e4hint\u00e4\u00e4n 3 minuuttia jotta alkoholi haihtuu.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-682\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7385-scaled.jpg\" width=\"1920\" height=\"2560\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7385-scaled.jpg 1920w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7385-225x300.jpg 225w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7385-768x1024.jpg 768w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7385-1152x1536.jpg 1152w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7385-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>Lis\u00e4\u00e4 passata, tomaattimurska ja tomaattisose. Lis\u00e4\u00e4 puolisen litraa vett\u00e4 ja anna hautua nelisen tuntia puolella l\u00e4mm\u00f6ll\u00e4. K\u00e4y tarkistamassa puolen tunnin v\u00e4lein ett\u00e4 vett\u00e4 on riitt\u00e4v\u00e4sti ja lis\u00e4\u00e4 tarvittaessa.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-683\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7386-scaled.jpg\" width=\"1920\" height=\"2560\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7386-scaled.jpg 1920w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7386-225x300.jpg 225w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7386-768x1024.jpg 768w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7386-1152x1536.jpg 1152w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7386-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>Lopuksi lis\u00e4\u00e4 t\u00e4ysmaito. Kypsenn\u00e4 viel\u00e4 kymmenen minuuttia.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-686\" src=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7388-scaled.jpg\" width=\"1920\" height=\"2560\" srcset=\"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7388-scaled.jpg 1920w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7388-225x300.jpg 225w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7388-768x1024.jpg 768w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7388-1152x1536.jpg 1152w, https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7388-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>Tarjoile pastan ja parmesan juuston kera.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00e4m\u00e4 on alkuper\u00e4inen pasta bolognese, siten kuin se tunnetaan Bolognassa Italiassa (Ragu alla bolognese). Siin\u00e4 on eroavaisuuksia kansainv\u00e4lisen reseptin kanssa. Oleellisimmat erot ovat selleri, punaviini, tomaatin m\u00e4\u00e4r\u00e4 ja kypsennysaika. T\u00e4m\u00e4 resepti vaatii noin nelj\u00e4n tunnin haudutuksen. Naudan jauheliha 400g Porsaan jauheliha 400g Sipuli 1kpl Selleri 3-4 vartta Porkkana 2kpl Passata kastike ~700g Tomaattimurska ~400g Tomaattisose [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[97,22,96,98,99],"jetpack_featured_media_url":"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7393-scaled.jpg","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/reseptit.blog\/ragu-alla-bolognese\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ragu alla bolognese - Reseptit.blog\" \/>\n<meta property=\"og:description\" content=\"T\u00e4m\u00e4 on alkuper\u00e4inen pasta bolognese, siten kuin se tunnetaan Bolognassa Italiassa (Ragu alla bolognese). Siin\u00e4 on eroavaisuuksia kansainv\u00e4lisen reseptin kanssa. Oleellisimmat erot ovat selleri, punaviini, tomaatin m\u00e4\u00e4r\u00e4 ja kypsennysaika. T\u00e4m\u00e4 resepti vaatii noin nelj\u00e4n tunnin haudutuksen. 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