{"id":61725,"date":"2025-04-24T13:26:10","date_gmt":"2025-04-24T11:26:10","guid":{"rendered":"https:\/\/znam.si\/uncategorized-hr\/domaci-bolonjez-umak-kao-iz-prave-talijanske-kuhinje\/"},"modified":"2025-09-21T17:39:10","modified_gmt":"2025-09-21T15:39:10","slug":"domaci-bolonjez-umak-kao-iz-prave-talijanske-kuhinje","status":"publish","type":"post","link":"https:\/\/znam.si\/hr\/recepti-i-hrana\/mesna-jela\/domaci-bolonjez-umak-kao-iz-prave-talijanske-kuhinje\/","title":{"rendered":"Doma\u0107i bolonjez umak kao iz prave talijanske kuhinje"},"content":{"rendered":"\n<p>Kada pomislite na bolonjez umak, vjerojatno zami\u0161ljate brzo pripremljeni mesni umak iz tave. Ali pravi doma\u0107i bolonjez umak (Rag\u00f9 alla Bolognese) je ne\u0161to sasvim drugo \u2013 kuha se polako, s ljubavlju i s dodacima koji stvaraju pravu eksploziju okusa. U ovom receptu upoznat \u0107ete originalni na\u010din pripreme s nekoliko doma\u0107ih trikova, zbog kojih \u0107e va\u0161 umak biti zaista nezaboravan.  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Sastojci za doma\u0107i bolonjez umak (za 4 porcije)<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>400 g mljevene govedine (po mogu\u0107nosti pomije\u0161ano s malo svinjetine)<\/li>\n\n\n\n<li>1 ve\u0107a glavica luka<\/li>\n\n\n\n<li>2 mrkve<\/li>\n\n\n\n<li>2 stabljike celera<\/li>\n\n\n\n<li>3 re\u017enja \u010de\u0161njaka<\/li>\n\n\n\n<li>400 ml pasiranog paradajza (ili pelata)<\/li>\n\n\n\n<li>2 \u017elice koncentrata paradajza<\/li>\n\n\n\n<li>100 ml bijelog ili crvenog vina<\/li>\n\n\n\n<li>200 ml mlijeka (tajni sastojak)<\/li>\n\n\n\n<li>sol<\/li>\n\n\n\n<li>papar<\/li>\n\n\n\n<li>origano<\/li>\n\n\n\n<li>lovor<\/li>\n\n\n\n<li>maslinovo ulje<\/li>\n\n\n\n<li>(po \u017eelji) komadi\u0107 parmezana za kuhanje<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Postupak<\/strong><\/h3>\n\n<p class=\"dropcapp4\">1Luk, mrkvu i stabljike celera sitno nasjeckajte. Ova mje\u0161avina tvori osnovu umaka, nazvanu <em>soffritto<\/em>. <\/p>\n\n<p class=\"dropcapp4\">2U ve\u0107oj tavi zagrijte malo maslinovog ulja i na srednjoj vatri pr\u017eite nasjeckano povr\u0107e oko 5\u20137 minuta, dok ne postane staklasto i lagano porumeni.<\/p>\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-znam-si wp-block-embed-znam-si\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"04RzTwFbDd\"><a href=\"https:\/\/znam.si\/recepti-in-hrana\/kuharski-nasveti-in-triki\/kako-pravilno-kuhamo-testenine\/\">Kako pravilno kuhamo testenine<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Kako pravilno kuhamo testenine&#8221; &#8212; Znam.si\" src=\"https:\/\/znam.si\/recepti-in-hrana\/kuharski-nasveti-in-triki\/kako-pravilno-kuhamo-testenine\/embed\/#?secret=fsIwYFqbsZ#?secret=04RzTwFbDd\" data-secret=\"04RzTwFbDd\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n<p class=\"dropcapp4\">3U tavu dodajte mljeveno meso i dobro ga popr\u017eite uz mije\u0161anje. Pobrinite se da meso lijepo porumeni i da razbijete sve grudice. <\/p>\n\n<p class=\"dropcapp4\">4Kada se meso zape\u010de, dodajte nasjeckani \u010de\u0161njak i koncentrat paradajza, a zatim ulijte vino. Kuhajte nekoliko minuta da alkohol ispari. <\/p>\n\n<p class=\"dropcapp4\">5Dodajte pasiranu raj\u010dicu (ili pelate), za\u010dinite solju, paprom, lovorovim listom i po \u017eelji origanom. Po potrebi dolijte malo vode da umak ne bude pregust. <\/p>\n\n<p class=\"dropcapp4\">6Smanjite temperaturu i pustite umak da polako vrije najmanje 1,5 do 2 sata. Svako toliko ga promije\u0161ajte i po potrebi dolijte jo\u0161 malo vode. <\/p>\n\n<p class=\"dropcapp4\">7Otprilike 15 minuta prije kraja kuhanja umije\u0161ajte mlijeko. Ovaj korak uravnote\u017euje umak i daje mu nje\u017enu kremastu notu. <\/p>\n\n<p class=\"dropcapp4\">8Ako \u017eelite jo\u0161 dublji okus, tijekom kuhanja mo\u017eete dodati manji komadi\u0107 parmezana (nije obavezno).<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Savjeti &amp; trikovi<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Umak kuhajte u \u0161irokoj tavi, ne u loncu \u2013 ve\u0107a povr\u0161ina zna\u010di bolji okus.<\/li>\n\n\n\n<li>Pustite da se okusi razviju, du\u017ee kuhanje zna\u010di bolji bolonjez umak.<\/li>\n\n\n\n<li>Super se sla\u017ee sa \u0161irokim tjesteninama (tagliatelle, pappardelle), ali i u lazanje.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>\u010ceste pogre\u0161ke<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Prebrzo kuhanje \u2013 okus \u0107e biti plitak.<\/li>\n\n\n\n<li>Bez povrtne osnove \u2013 ne presko\u010dite mrkvu, celer i luk!<\/li>\n\n\n\n<li>Bez mlijeka \u2013 upravo mlijeko uravnote\u017euje kiselost paradajza.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Skladi\u0161tenje<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>U hladnjaku izdr\u017ei do 4 dana.<\/li>\n\n\n\n<li>Mo\u017eete ga zamrznuti do 3 mjeseca \u2013 idealno za brze ve\u010dere!<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>\u010cesta pitanja (FAQ)<\/strong><\/h3>\n\n<p><strong>Mo\u017eete li koristiti samo gove\u0111e meso?<\/strong><br\/>Naravno \u2013 ali mje\u0161avina sa svinjetinom dodaje dodatnu so\u010dnost.<\/p>\n\n<p><strong>Mo\u017eete li dodati gljive ili tikvice?<\/strong><br\/>Mo\u017eete, iako to onda vi\u0161e nije klasi\u010dni bolonjez \u2013 ali za\u0161to ne, neka bude po va\u0161em!<\/p>\n\n<p><strong>\u0160to u\u010diniti ako nemate vina?<\/strong><br\/>Upotrijebite malo ju\u0161ne osnove ili vode sa \u017elicom balzami\u010dnog octa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kada pomislite na bolonjez umak, vjerojatno zami\u0161ljate brzo pripremljeni mesni umak iz tave. Ali pravi doma\u0107i bolonjez umak (Rag\u00f9 alla Bolognese) je ne\u0161to sasvim drugo \u2013 kuha se polako, s ljubavlju i s dodacima koji stvaraju pravu eksploziju okusa. U ovom receptu upoznat \u0107ete originalni na\u010din pripreme s nekoliko doma\u0107ih trikova, zbog kojih \u0107e va\u0161 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":61724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5498],"tags":[5499,5500,5501,5502,5503,5504],"class_list":{"0":"post-61725","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-mesna-jela","8":"tag-mljeveno-meso","9":"tag-domaci-bolonjez-umak","10":"tag-talijanski-recepti","11":"tag-mesni-umak-za-tjesteninu","12":"tag-umak-za-lazanje","13":"tag-recept-za-tjesteninu"},"_links":{"self":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/posts\/61725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/comments?post=61725"}],"version-history":[{"count":0,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/posts\/61725\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/media\/61724"}],"wp:attachment":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/media?parent=61725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/categories?post=61725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/tags?post=61725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}