{"id":1528,"date":"2020-09-13T10:05:59","date_gmt":"2020-09-13T08:05:59","guid":{"rendered":"http:\/\/www.unabancariaincucina.it\/?p=1528"},"modified":"2020-09-13T10:06:01","modified_gmt":"2020-09-13T08:06:01","slug":"il-ragu-della-bancaria","status":"publish","type":"post","link":"https:\/\/www.unabancariaincucina.it\/?p=1528","title":{"rendered":"Il ragu della bancaria"},"content":{"rendered":"
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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Stampa<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Il ragu della bancaria<\/h2>\n\t
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\n\t\t\t\t<\/g><\/svg><\/span> Piatto<\/span>\n\t\t\t\t\n\t\t\t\t\tSoup\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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Ingredienti<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgrammi<\/span>\n\t\t\t\t\t\t\t\t\t\tpolpa di vitello<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t100<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgrammi<\/span>\n\t\t\t\t\t\t\t\t\t\tsalsiccia di maiale<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcarota<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsedano<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcipolla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbicchiere<\/span>\n\t\t\t\t\t\t\t\t\t\tvino bianco<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbicchiere<\/span>\n\t\t\t\t\t\t\t\t\t\tbrodo vegetale<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tq.b.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttriplo concentrato di pomodoro<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tq.b.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tolio di oliva<\/span>\n\t\t\t\t\t\t\t\t\t\textra vergine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tq.b.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsale<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tq.b.<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpepe<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
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    Istruzioni<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t

      Tagliate a cubetti cipolla, sedano e carota e metteteli a soffriggere con olio EVO.\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    2. \n\t\t\t\t\t\t\t\t\t\t

      Private la salsiccia dalla budella e mischiatela al macinato di carne bovina.\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t

      Mettete la carne nella padella e fatela cuocere insieme al soffritto per 5\/6 minuti.\u00a0Poi aggiungere il vino bianco e farlo cuocere per altri 10 minuti.\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    4. \n\t\t\t\t\t\t\t\t\t\t

      Aggiungete due cucchiai di triplo concentrato e un paio di mestoli di brodo vegetale e continuate la cottura per 30 minuti. Poi aggiungete tre ulteriori cucchiai di concentrato.\u00a0Il rag\u00f9 deve cuocere per circa due ore col coperchio; deve rimanere morbido. Se vi sembra troppo asciutto durante la cottura potete aggiungere della passata di pomodoro.\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    5. \n\t\t\t\t\t\t\t\t\t\t

      Una volta terminata la cottura lasciatelo riposare una notte prima di utilizzarlo.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1531,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[746],"tags":[435,887,292],"class_list":["post-1528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-perpbase","tag-le-ricette-della-bancaria","tag-ragu","tag-una-bancaria-in-cucina"],"_links":{"self":[{"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/posts\/1528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1528"}],"version-history":[{"count":1,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/posts\/1528\/revisions"}],"predecessor-version":[{"id":1534,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/posts\/1528\/revisions\/1534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=\/wp\/v2\/media\/1531"}],"wp:attachment":[{"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unabancariaincucina.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}