{"componentChunkName":"component---src-templates-recipe-tsx","path":"/recipes/ragu-w-polenta","result":{"data":{"directus":{"recipe_page_by_id":{"recipe_page_slug":"ragu-w-polenta","translations":[{"seo_information":null,"languages_code":{"code":"he-IL","name":"Hebrew Israel"},"status":"published","recipe_content_status":"published","recipe":{"product_variant":null,"product_page":{"product_page_slug":"beyond-beef","translations":[{"languages_code":{"code":"he-IL","name":"Hebrew Israel"},"variants_status":"published","product":{"translations":[{"languages_code":{"code":"he-IL","name":"Hebrew Israel"},"product_name":"®BEYOND MINCE","variants":[{"product_variant_id":{"variant_slug":"ground","translations":[{"languages_code":{"code":"he-IL","name":"Hebrew Israel"},"status":"published","title":"<p>Beyond<strong> Mince</strong></p>","small_image_alt":"Beyond mince Package","small_image":{"id":"78daa7e8-3e8b-48fb-9a76-1d1bd6bba4ea","filename_disk":"78daa7e8-3e8b-48fb-9a76-1d1bd6bba4ea.png"}}]}}]}]}}]},"translations":[{"languages_code":{"code":"he-IL","name":"Hebrew Israel"},"status":"published","title":"ראגו של ביונד מיט על מצע פולנטה","schema_title":"ראגו של ביונד מיט על מצע פולנטה","author":"אבי ביטון","serves_value":"4-6","prep_time_value":"PT25M","cook_time_value":"PT20M","tags":[{"recipe_tag_id":{"name":"Beef","translations":[]}}],"image":{"id":"a7a2a042-aca2-4743-beba-ac73fe55d93d","filename_disk":"a7a2a042-aca2-4743-beba-ac73fe55d93d.jpg"},"image_alt":null,"left_tab_title":"רכיבים","left_tab_content":"<p><strong>&nbsp;רכיבים&nbsp; לפולנטה</strong></p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">פולנטה מהירה להכנה&nbsp;</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">רבע כוס חלב</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30 גרם חמאה</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">מלח</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">פרמזן לגירוד</span></li>\n</ul>\n<p><strong>רכיבים לראגו&nbsp;</strong></p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 כפות שמן קנולה</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 גזרים חתוכים לקוביות קטנות</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">בצל גדול קצוץ</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">גבעול סלרי קצוץ</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 שיני שום פרוסות דק</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">קורט מלח</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">קורט פלפל שחור גרוס</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 עגבניות טריות חתוכות לקוביות</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 כפות (אריזה קטנה) רסק עגבניות</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">כפית סוכר</span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">חצי קילו ביונד טחון </span></li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">כף פפריקה מתוקה</li>\n</ul>\n<p>&nbsp;</p>","right_tab_title":"הכנה","right_tab_content":"<p><strong>אופן ההכנה לפולנטה</strong></p>\n<p><span style=\"font-weight: 400;\">מכינים את הפולנטה לפי ההוראות על השקית. </span><span style=\"font-weight: 400;\">מחממים בסיר קטן את הפולנטה, חלב, חמאה ומלח. שמים בצד.</span></p>\n<p><strong>אופן ההכנה לראגו</strong></p>\n<ol>\n<li><span style=\"font-weight: 400;\"> מחממים את השמן במחבת כבדה, מטגנים את הגזר, הבצל והסלרי על אש גבוהה עד ריכוך (5-6 דקות).&nbsp;</span></li>\n<li><span style=\"font-weight: 400;\"> מוסיפים את השום ומתבלים במלח ופלפל שחור.</span></li>\n<li><span style=\"font-weight: 400;\"> מוסיפים את העגבניות החתוכות ואת רסק העגבניות.&nbsp;</span></li>\n<li><span style=\"font-weight: 400;\"> מוסיפים את הביונד , מפוררים ומבשלים אותו עד שהוא משנה את צבעו. מוסיפים את הפפריקה ואת המים. ממשיכים לבשל כעשרים דקות. </span></li>\n<li><span style=\"font-weight: 400;\">מגישים את הפולנטה , מעליה הראגו ופרמזן מגורר מעל הכל.</span></li>\n</ol>","video_url":"https://www.youtube.com/watch?v=okgn-JBCxz0&feature=youtu.be"}]},"you_may_also_like_status":"published","you_may_also_likes_recipes":[{"recipe_page_id":{"recipe_page_slug":"beyond-stuffed-peppers","translations":[{"languages_code":{"code":"he-IL","name":"Hebrew 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