{"id":3717,"date":"2021-02-04T12:00:42","date_gmt":"2021-02-04T11:00:42","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3717"},"modified":"2021-02-06T12:25:30","modified_gmt":"2021-02-06T11:25:30","slug":"bolonske-ragu-original-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/bolonske-ragu-original-od-huga\/","title":{"rendered":"BOLO\u0145AS M\u0112RCE ORI\u0122INAL\u0100 no Hugo"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=”3718″ img_size=”full” alignment=”center”][vc_column_text]Bolo\u0146as m\u0113rces receptes izcelsme un autentiskums ir visai neskaidrs. Ir daudz vari\u0101ciju, kur vienu jau gatavoj\u0101m reiz. \u0160oreiz it k\u0101 \u012bsten\u0101 un t\u0101pat labu lab\u0101. Es vienm\u0113r gatavoju m\u0113rci no 1 kg ga\u013cas, lai p\u0101rpaliku\u0161o no pusdien\u0101m var\u0113tu sasald\u0113t k\u0101dai \u201eslinkai\u201d dienai.
\nM\u0113rci vajadz\u0113tu v\u0101r\u012bt vismaz 2 stundas, bet es izmantoju zemspiediena katlu (zemspiediena, nevis augstspiediena!!!), un pagatavoju to 40 min.<\/p>\n

Jums b\u016bs nepiecie\u0161ams:
\n\ud83d\udc4d 1 kg maltas liellopa ga\u013cas
\n\ud83d\udc4d 200 grami bekona
\n\ud83d\udc4d 2 s\u012bpoli (vid\u0113ji)
\n\ud83d\udc4d 150 grami selerijas k\u0101tu
\n\ud83d\udc4d 2 burk\u0101ni
\n\ud83d\udc4d 3 \u0113damkarotes tom\u0101tu pastas
\n\ud83d\udc4d 800 grami tom\u0101tu m\u012bkstuma (izmantoju konserv\u0113tos)
\n\ud83d\udc4d 150 ml sarkanv\u012bna (j\u016bs varat izmantot ar\u012b balto)
\n\ud83d\udc4d 150 ml piena
\n\ud83d\udc4d S\u0101ls, malti melnie pipari
\n\ud83d\udc4d E\u013c\u013ca, nedaudz sviesta<\/p>\n

Pieeja:
\nKarst\u0101 e\u013c\u013c\u0101 apcepiet smalki sagrieztus s\u012bpolus, p\u0113c tam pievienojiet sasmalcin\u0101tu bekonu un turpiniet apcept.
\nPievienojiet smalki sagrieztus d\u0101rze\u0146us un apcepiet.
\nPievienojiet malto ga\u013cu un k\u0101rt\u012bgi apcepiet. Pievienojiet s\u0101li, piparus, tom\u0101tu pastu.
\nPievienojiet pienu, samaisiet un v\u0101riet uz l\u0113nas uguns vismaz 3 min\u016btes. Pievienojiet v\u012bnu un t\u0101pat pav\u0101riet 3 min.
\nPievienojiet tom\u0101tu m\u012bkstumu, k\u0101rt\u012bgi samaisiet un v\u0101riet uz l\u0113nas uguns zem v\u0101ka. Ja m\u0113rce ir \u013coti bieza, pievienojiet tai \u016bdeni, bet \u013coti uzman\u012bgi, ne par daudz
\nVisbeidzot, pievienojiet sviestu, ja nepiecie\u0161ams, bag\u0101tiniet ar s\u0101li.
\nGATAVS!!<\/p>\n

Pasniedziet ar jebk\u0101diem makaroniem un neaizmirstiet p\u0101rkais\u012bt Parmez\u0101na sieru!<\/p>\n

Lai labi gar\u0161o, draugi!
\nJ\u016bsu Hugo[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”3719″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”3720″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”3721″ img_size=”full” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”3718″ img_size=”full” alignment=”center”][vc_column_text]Bolo\u0146as m\u0113rces receptes izcelsme un autentiskums ir visai neskaidrs. Ir daudz vari\u0101ciju, kur vienu jau gatavoj\u0101m reiz. \u0160oreiz it k\u0101 \u012bsten\u0101 un t\u0101pat labu lab\u0101. Es vienm\u0113r gatavoju m\u0113rci no 1 kg ga\u013cas, lai p\u0101rpaliku\u0161o no pusdien\u0101m var\u0113tu sasald\u0113t k\u0101dai \u201eslinkai\u201d dienai. M\u0113rci vajadz\u0113tu v\u0101r\u012bt vismaz 2 stundas, bet es izmantoju zemspiediena…<\/p>\n","protected":false},"author":2,"featured_media":3718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-3717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masite-jedla","category-recepty","category-10","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3717"}],"version-history":[{"count":2,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3717\/revisions"}],"predecessor-version":[{"id":3729,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3717\/revisions\/3729"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3718"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}