{"id":1154,"date":"2020-01-21T21:52:04","date_gmt":"2020-01-22T02:52:04","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1154"},"modified":"2023-02-28T15:27:03","modified_gmt":"2023-02-28T20:27:03","slug":"sauce-sunday-pasta-pour-pates","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1154","title":{"rendered":"Sauce &#8220;Sunday pasta&#8221; pour p\u00e2tes"},"content":{"rendered":"\n<p><strong>Source :<\/strong><a href=\"https:\/\/www.allrecipes.com\/recipe\/236605\/chef-johns-sunday-pasta-sauce\/\">https:\/\/www.allrecipes.com\/recipe\/236605\/chef-johns-sunday-pasta-sauce\/<\/a><\/p>\n\n\n\n<p>Notes : Je ne mets pas de beef shank.<\/p>\n\n\n\n<p>Je mets 1 rack de c\u00f4tes lev\u00e9es de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates (au lieu de 3) et 1 tasse d&#8217;eau (au lieu de 2).<\/p>\n\n\n\n<p><strong>Ingredients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons olive oil, divided<\/li>\n\n\n\n<li>1 (1 inch thick) slice beef shank<\/li>\n\n\n\n<li>2 pounds pork spareribs<\/li>\n\n\n\n<li>2 bone-in chicken thighs<\/li>\n\n\n\n<li>1 onion, diced<\/li>\n\n\n\n<li>1 pinch salt<\/li>\n\n\n\n<li>6 cloves garlic<\/li>\n\n\n\n<li>3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)<\/li>\n\n\n\n<li>2 cups water, divided<\/li>\n\n\n\n<li>\u00bc cup tomato paste<\/li>\n\n\n\n<li>\u00bc cup freshly grated Parmigiano-Reggiano cheese<\/li>\n\n\n\n<li>2 tablespoons chopped flat-leaf (Italian) parsley<\/li>\n\n\n\n<li>2 teaspoons salt, or to taste<\/li>\n\n\n\n<li>1 teaspoon ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon red pepper flakes<\/li>\n<\/ul>\n\n\n\n<p><strong>Directions :<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 425 degrees F (220 degrees C).<\/li>\n\n\n\n<li>Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.<\/li>\n\n\n\n<li>Roast in the preheated oven until meat is well browned, 20 to 30 minutes.<\/li>\n\n\n\n<li>Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. <\/li>\n\n\n\n<li>Add garlic; cook and stir until fragrant, about 1 minute.<\/li>\n\n\n\n<li>Pour crushed tomatoes, 1 1\/2 cups water, and tomato paste into onion mixture. <\/li>\n\n\n\n<li>Add roasted beef, pork, and chicken to tomato sauce mixture.<\/li>\n\n\n\n<li>Pour remaining 1\/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. <\/li>\n\n\n\n<li>Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source :https:\/\/www.allrecipes.com\/recipe\/236605\/chef-johns-sunday-pasta-sauce\/ Notes : Je ne mets pas de beef shank. Je mets 1 rack de c\u00f4tes lev\u00e9es de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates (au lieu de 3) et 1 tasse d&#8217;eau &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=1154\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,4,35,28],"tags":[],"class_list":["post-1154","post","type-post","status-publish","format-standard","hentry","category-pasta","category-plats-principaux","category-porc","category-poulets"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1154"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1154\/revisions"}],"predecessor-version":[{"id":1311,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1154\/revisions\/1311"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}