{"id":8354,"date":"2022-08-29T13:48:41","date_gmt":"2022-08-29T11:48:41","guid":{"rendered":"https:\/\/zelenajedalen.sk\/?post_type=recept&p=8354"},"modified":"2022-09-02T12:12:18","modified_gmt":"2022-09-02T10:12:18","slug":"spagety-bolognese","status":"publish","type":"recept","link":"https:\/\/zelenajedalen.sk\/en\/recept\/spagety-bolognese\/","title":{"rendered":"Spaghetti bolognese"},"content":{"rendered":"
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\"\"<\/figure>\n\n\n\n

<\/p>\n<\/div>\n\n\n\n

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<\/i>

Type<\/b><\/br>Main course<\/p><\/div>

<\/i>

Raw material<\/b><\/br>Pasta<\/p><\/div>

<\/i>

Difficulty<\/b><\/br>Beginner<\/p><\/div>

<\/i>

Author<\/b><\/br>Maktarinka<\/p><\/div><\/div>\n\n\n\n

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Did you know that in Bologna <\/strong>You spaghetti Bolognese they do not serve<\/strong>? Originally, in Bologna, instead of spaghetti, they used tagliatelle<\/strong> (wide long noodles) and are served with ragout<\/strong> \u2013 meat that is cooked for several hours at a low temperature. Rag\u00f9 is flavored in various ways, which is why the mixture for this spaghetti is called bolognese, as it is a mixture of spices and vegetables used directly in Bologna.<\/p>\n\n\n\n

<\/div>\n\n\n\n

In this plant-based version, we replaced the meat with soy granules, which, when seasoned, acquires a flavor specific to Bolognese ragu.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The recipe was compiled by\u00a0Maktarinka<\/a>\u00a0and you can also find it in\u00a0cookbook e-book<\/a>\u00a0downloadable\u00a0One-pot recipes<\/strong>.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Serving: <\/strong>180 g + 180 g side dish = 360 g<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Ingredients for 10 servings<\/p>\n\n\n\n

  • 50 g Onion<\/li>
  • 25g Garlic<\/li>
  • 25 g Dried basil<\/li>
  • 400 g Carrots<\/li>
  • 150 g Soybean granules<\/li>
  • 1.5 kg Pureed tomatoes<\/li>
  • 1 l Water\/Vegetable stock<\/li>
  • Ground pepper<\/li>
  • Salt<\/li><\/ul>\n<\/div>\n\n\n\n
    \n

    Technological process<\/p>\n\n\n\n

    1. Fry the chopped onion in oil, add the crushed garlic, dried basil and finely chopped carrots. Saut\u00e9 for a while. <\/li>
    2. Add dry soy granules, pureed tomatoes and water. <\/li>
    3. Cook for 20 minutes.<\/li>
    4. Season with salt and black pepper. <\/li>
    5. Serve with eggless spaghetti.<\/li><\/ol>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Vedeli ste o tom, \u017ee v Bologni V\u00e1m Bolognsk\u00e9 \u0161pagety nenaserv\u00edruj\u00fa? P\u00f4vodne sa v Bologni miesto \u0161pagiet pou\u017e\u00edvaj\u00fa tagliatelle (\u0161irok\u00e9 dlh\u00e9 rezance) a serv\u00edruj\u00fa sa s rag\u00fa – m\u00e4som, ktor\u00e9 sa var\u00ed nieko\u013eko hod\u00edn pri n\u00edzkej teplote. Rag\u00fa sa ochucuje r\u00f4zne, aj preto je zmes na tieto \u0161pagety pomenovan\u00e1 bolognese, ke\u010f\u017ee je to zmes koren\u00edn […]<\/p>","protected":false},"author":5,"featured_media":8356,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"_monsterinsights_skip_tracking":false,"footnotes":"","_links_to":"","_links_to_target":""},"druh":[31],"surovina":[39],"narocnost":[51],"typ":[],"autor":[62],"class_list":["post-8354","recept","type-recept","status-publish","has-post-thumbnail","hentry","druh-hlavne-jedlo","surovina-cestoviny","narocnost-zaciatocnik","autor-maktarinka"],"yoast_head":"\n\u0160pagety bolognese - Zelen\u00e1 jed\u00e1le\u0148<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelenajedalen.sk\/en\/recept\/spagety-bolognese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0160pagety bolognese - Zelen\u00e1 jed\u00e1le\u0148\" \/>\n<meta property=\"og:description\" content=\"Vedeli ste o tom, \u017ee v Bologni V\u00e1m Bolognsk\u00e9 \u0161pagety nenaserv\u00edruj\u00fa? P\u00f4vodne sa v Bologni miesto \u0161pagiet pou\u017e\u00edvaj\u00fa tagliatelle (\u0161irok\u00e9 dlh\u00e9 rezance) a serv\u00edruj\u00fa sa s rag\u00fa – m\u00e4som, ktor\u00e9 sa var\u00ed nieko\u013eko hod\u00edn pri n\u00edzkej teplote. 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P\u00f4vodne sa v Bologni miesto \u0161pagiet pou\u017e\u00edvaj\u00fa tagliatelle (\u0161irok\u00e9 dlh\u00e9 rezance) a serv\u00edruj\u00fa sa s rag\u00fa – m\u00e4som, ktor\u00e9 sa var\u00ed nieko\u013eko hod\u00edn pri n\u00edzkej teplote. 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