{"id":1461,"date":"2013-03-24T17:22:34","date_gmt":"2013-03-24T17:22:34","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1461"},"modified":"2025-11-21T12:07:16","modified_gmt":"2025-11-21T12:07:16","slug":"salsa-bolonesa","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1461","title":{"rendered":"Salsa bolo\u00f1esa"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/salsa-bolo\u00f1esa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1460\" title=\"salsa bolo\u00f1esa\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/salsa-bolo\u00f1esa-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/salsa-bolo\u00f1esa-300x225.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/salsa-bolo\u00f1esa-400x300.jpg 400w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/salsa-bolo\u00f1esa.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"ezcol ezcol-one-third\">\nPara 6 personas:<\/p>\n<p>800 gr. de carne picada<br \/>\n1 cebolla grande<br \/>\n5 dientes de ajo<br \/>\n1 cucharada de harina<br \/>\n1 Kg. y medio de tomates maduros<br \/>\n1 \u00f3 2 cucharadas de tomate frito triturado (para darle color)<br \/>\nMedio frasco de mezcla de especias para espaguetis<br \/>\n1 vaso de vino tinto<br \/>\nSal<br \/>\nPimienta<br \/>\n6 cucharadas de aceite<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* En una sart\u00e9n honda, sofre\u00edr la cebolla y los ajos, todo bien picado<\/p>\n<p style=\"text-align: justify;\">* Cuando est\u00e9 pochado, a\u00f1adir la carne, a fuego vivo, hasta que est\u00e9 doradita<\/p>\n<p style=\"text-align: justify;\">* A\u00f1adir la harina, cocinar 1 minuto e incorporar los tomates pelados y en trocitos, el tomate frito triturado, el vino y las especias<\/p>\n<p style=\"text-align: justify;\">* Se deja hacer a fuego lento, hasta que haya perdido todo el caldo<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":608,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1461","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1461"}],"version-history":[{"count":3,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1461\/revisions"}],"predecessor-version":[{"id":3087,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1461\/revisions\/3087"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/608"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}