{"id":1787,"date":"2012-04-21T11:33:36","date_gmt":"2012-04-21T15:33:36","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=1787"},"modified":"2021-12-14T22:13:11","modified_gmt":"2021-12-15T03:13:11","slug":"receta-salsa-bolonesa-casi-canonica-con-tallarines-claro","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/","title":{"rendered":"Salsa Bolo\u00f1esa"},"content":{"rendered":"<p>Es con alguna sorpresa que nos enteramos\u00a0de que, desde 1982, existe la Salsa Bolo\u00f1esa Can\u00f3nica (am\u00e9n).<\/p>\n<p>Ayer hicimos, adaptando <a href=\"http:\/\/fxcuisine.com\/Default.asp?language=5&amp;Display=150&amp;resolution=high\" target=\"_blank\" rel=\"noopener noreferrer\">esta receta<\/a>, y si bien no es can\u00f3nica, se dej\u00f3 comer sin problemas.<\/p>\n<p>La receta dice m\u00e1s o menos as\u00ed:<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3778\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/ingredientes-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/ingredientes.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ingredientes\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Cebolla, zanahoria y apio&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/ingredientes.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3778\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/ingredientes.jpg?resize=600%2C450&#038;ssl=1\" alt=\"ingredientes\" width=\"600\" height=\"450\" \/><\/p>\n<h2>Ingredientes de la Salsa Bolo\u00f1esa<\/h2>\n<ul>\n<li>1 kg. de carne molida<\/li>\n<li>2 cebollas picada finamente<\/li>\n<li>1 zanahoria grande picada finamente<\/li>\n<li>2 palitos de apio, picados tambi\u00e9n finamente<\/li>\n<li>Aceite de oliva y mantequilla<\/li>\n<li>100 grs. de tocino, picado finamente<\/li>\n<li>1 vaso de vino, ya sea tinto o blanco<\/li>\n<li>2 tazas de leche<\/li>\n<li>1 tarro de 800 grs. de tomates en conserva<\/li>\n<li>400 grs. de salsa de tomates<\/li>\n<li>2 tazas de caldo de verdad, o en su defecto de agua.<\/li>\n<li>sal, pimienta y nuez moscada a gusto.<\/li>\n<\/ul>\n<div><\/div>\n<h2>Preparaci\u00f3n de la Salsa Bolo\u00f1esa<\/h2>\n<p>Saltear cebolla, zanahoria y apio en aceite de oliva y mantequilla hasta que la cebolla comience a oscurecerse.<\/p>\n<p>A\u00f1adir el tocino picado y sofre\u00edr hasta que quede transparente.<\/p>\n<p>Una vez listo el sofrito, sacarlo a un plato y procedemos a dorar la carne. El dorado de la carne es importante. La<a title=\"Reacci\u00f3n de Maillard\" href=\"http:\/\/es.wikipedia.org\/wiki\/Reacci%C3%B3n_de_Maillard\" target=\"_blank\" rel=\"noopener noreferrer\"> reacci\u00f3n de Maillard<\/a> es vital aqu\u00ed. La idea es trabajar la carne de a poco en la sart\u00e9n bien caliente para que se selle y no se cueza en el jugo que suelta. De a poco y r\u00e1pido, es la divisa.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2012\/04\/olla.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3779\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/olla\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/olla.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"olla\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/olla.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3779\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/olla.jpg?resize=600%2C450&#038;ssl=1\" alt=\"olla\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Una vez dorada toda la carne la carne, devolver el sofrito y deglasear (disolver lo que est\u00e1 pegado en la sart\u00e9n) con el vaso de vino. Luego a\u00f1adir la leche caliente.<\/p>\n<p>A\u00f1adir los tomates picados y la salsa de tomates. Luego a\u00f1adir caldo o agua (caldos Maggi no, por lo que m\u00e1s quieran). Ahora s\u00f3lo queda dejar reducir lentamente por espacio de unas dos horas, cuidando de que no se pegue.<\/p>\n<p>La salsa est\u00e1 lista.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2012\/04\/salsa.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3782\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/salsa-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/salsa.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"salsa\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/salsa.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3782\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/salsa.jpg?resize=600%2C450&#038;ssl=1\" alt=\"salsa\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>La elecci\u00f3n de pasta es amplia. Se supone que lo m\u00e1s can\u00f3nico son <em>Tagliatelle<\/em>, pero todo vale.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3780\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-salsa-bolonesa-casi-canonica-con-tallarines-claro\/plato-queso-rallado\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/plato-queso-rallado.jpg?fit=450%2C600&amp;ssl=1\" data-orig-size=\"450,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"plato-queso-rallado\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/plato-queso-rallado.jpg?fit=450%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-3780\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/plato-queso-rallado.jpg?resize=450%2C600&#038;ssl=1\" alt=\"plato-queso-rallado\" width=\"450\" height=\"600\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La salsa Bolo\u00f1esa es la salsa cl\u00e1sica de &#8220;los tallarines con salsa&#8221; \u00bfc\u00f3mo se hace? Aqu\u00ed ofrecemos una receta.<\/p>\n","protected":false},"author":1,"featured_media":3713,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[355,70,61,351,63,64,871],"class_list":["post-1787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-cocina-comida","tag-comida-italiana","tag-pasta","tag-recetas","tag-salsas","tag-salsas-para-pasta","tag-salsas-rojas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/bolognesa.jpg?fit=600%2C266&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-sP","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":298,"url":"https:\/\/le-fort.org\/cocina\/salsa-bolonesa\/","url_meta":{"origin":1787,"position":0},"title":"Salsa Bolo\u00f1esa","author":"Rod","date":"25 de Enero, 2021","format":false,"excerpt":"Un cl\u00e1sico m\u00e1s popular fuera de Italia que dentro de ella","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8638,"url":"https:\/\/le-fort.org\/cocina\/salsa-vegetariana-pastas\/","url_meta":{"origin":1787,"position":1},"title":"Salsa Vegetariana para Pastas: Tomate y callampas secas","author":"Le-Fort.org","date":"15 de Agosto, 2016","format":false,"excerpt":"Receta de salsa vegetariana para pastas: salsa de tomate con callampas secas. Nada que envidiarle a las variantes carn\u00edvoras.","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vegeta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vegeta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vegeta-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vegeta-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vegeta-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6852,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-albondigas\/","url_meta":{"origin":1787,"position":2},"title":"Tallarines con Alb\u00f3ndigas","author":"Le-Fort.org","date":"26 de Octubre, 2015","format":false,"excerpt":"Un cl\u00e1sico italonorteamericano","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":1787,"position":3},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. Tocino, mantequilla, tomate, aj\u00ed.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/12\/h.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5337,"url":"https:\/\/le-fort.org\/cocina\/fettuccine-con-salsa-de-tomate-y-garbanzos\/","url_meta":{"origin":1787,"position":4},"title":"Fettuccine con Salsa de Tomate y Garbanzos","author":"Le-Fort.org","date":"10 de Marzo, 2014","format":false,"excerpt":"Receta de fettuccine con salsa de tomates y garbanzos. Es una salsa muy interesante, que vale la pena probar e iterar, porque da para mucho. La textura de los garbanzos es notable.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/pasta-con-garbanzos-hs.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6991,"url":"https:\/\/le-fort.org\/cocina\/5-salsas-clasicas-para-pasta\/","url_meta":{"origin":1787,"position":5},"title":"5 Salsas Cl\u00e1sicas para Pasta","author":"Le-Fort.org","date":"24 de Noviembre, 2015","format":false,"excerpt":"Estas 5 Salsas para pasta son lo que todos deber\u00edamos conocer cuando tengamos que cocinar tallarines para nosotros, nuestra familia o nuestros amigos.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=1787"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1787\/revisions"}],"predecessor-version":[{"id":16089,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1787\/revisions\/16089"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3713"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=1787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=1787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=1787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}