![\"Lammragu\"](\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/11\/lammragu.jpg\" "\\"Lammragu\\"")
<\/a><\/p>\nLammragu med Papardelle <\/h2>\n
4-6 port <\/em> 350-500g papardelle (beroende p\u00e5 hur m\u00e5nga som ska \u00e4ta just nu)<\/p>\n Parmesanost till servering<\/p>\n G\u00f6r s\u00e5h\u00e4r:<\/strong><\/em> Koka pastan aldente. L\u00e4gg upp pasta, ragu och str\u00f6 till sist \u00f6ver riven parmesan! \u00c4t, njut och l\u00e4ngta till Italien!<\/p>\n","protected":false},"excerpt":{"rendered":" K\u00f6ttf\u00e4rss\u00e5s och spaghetti k\u00e4nns ju inte s\u00e5 sp\u00e4nnande. Ibland kan man n\u00e4stan f\u00e5 f\u00f6r sig att det \u00e4r en svensk nationalr\u00e4tt och inte italiensk. Lammrag\u00fa med papardelle l\u00e5ter ju lite roligare! I jakten p\u00e5 inspiration till min rag\u00fa fann jag dessutom att pasta bolognese heter just det \u00f6verallt f\u00f6rutom just i Bologna, d\u00e4r r\u00e4tten heter […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,29,40,3,222],"tags":[116,90,360,346,61,64],"class_list":["post-1996","post","type-post","status-publish","format-standard","hentry","category-kott-mat","category-kottfars","category-lamm","category-mat","category-pasta-mat","tag-italien","tag-kott","tag-lamm","tag-mat","tag-pasta","tag-pastasas"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1996"}],"version-history":[{"count":3,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1996\/revisions"}],"predecessor-version":[{"id":2000,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1996\/revisions\/2000"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n500 g lammf\u00e4rs
\n1 liten palsternacka
\n2 sm\u00e5 mor\u00f6tter
\n1 stor gul l\u00f6k
\n4 vitl\u00f6ksklyftor
\n2 skivor r\u00f6kt skinka
\n2-4 dl r\u00f6tt vin (jag hade bara tv\u00e5 dl och tog resten vatten)
\n1 msk fond
\n3 msk tomatpur\u00e9
\nen nypa socker
\nsalt
\npeppar<\/p>\n
\nSkala och hacka den gula l\u00f6ken. Riv palsternacka och morot grovt. Finhacka vitl\u00f6ken alt riv den p\u00e5 litet rivj\u00e4rn. Fr\u00e4s lammf\u00e4rsen, g\u00e4rna i en gjutj\u00e4rnsgryta. L\u00e5t gr\u00f6nsakerna fr\u00e4sa med de sista minutrarna. Tills\u00e4tt skinkan som skurits i sm\u00e5 t\u00e4rningar samt vin, vatten, fond och tomatpur\u00e9. L\u00e5t puttra under lock minst en timme. Om det sedan \u00e4r f\u00f6r mycket v\u00e4tska (den ska vara tjock) l\u00e5t grytan reducera lite, om den \u00e4r allt f\u00f6r tjock kan du tills\u00e4tta lite mer vatten. Smaka av med socker, salt och peppar. <\/p>\n