{"id":3351,"date":"2014-11-04T18:27:41","date_gmt":"2014-11-04T17:27:41","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3351"},"modified":"2013-12-14T20:36:20","modified_gmt":"2013-12-14T19:36:20","slug":"gratineret-ovnpasta-med-oksekoed","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2014\/11\/04\/gratineret-ovnpasta-med-oksekoed\/","title":{"rendered":"Gratineret ovnpasta med oksek\u00f8d"},"content":{"rendered":"<p><a title=\"Gratineret ovnpasta med oksek\u00f8d by Dann Bleeker Pedersen, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/bleekerpedersen\/10086725586\/\"><img loading=\"lazy\" decoding=\"async\" alt=\"Gratineret ovnpasta med oksek\u00f8d\" src=\"http:\/\/farm3.staticflickr.com\/2875\/10086725586_f808c0c73b_m.jpg\" width=\"240\" height=\"180\" align=\"right\" border=\"o\" hspace=\"5\" \/><\/a>Vi der ret glade for pasta herhjemme. Jeg er personligt ogs\u00e5 rigtig glad for en god indbagt pizza med spagetti, oksek\u00f8d og ost. Derfor var id\u00e9een om en gratineret pasta med k\u00f8dsauce i ovnen ret ligetil. Det er lidt ligesom en indbagt pizza med oksek\u00f8d, spagetti og ost&#8230; og n\u00e5 ja alts\u00e5 bare uden pizzadejen \ud83d\ude42<\/p>\n<p>Det smager super godt, og vi kan alle tre rigtig godt lide den. Dertil er det en ret nem ret at lave, der g\u00f8r at vi kan n\u00e5 at lave den p\u00e5 en hverdag.<\/p>\n<p>Retten er allerede blevet en fast del af vores madplanl\u00e6gning herhjemme.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>300 gram hakket oksek\u00f8d<\/li>\n<li>1 r\u00f8dl\u00f8g<\/li>\n<li>1 almindeligt l\u00f8g<\/li>\n<li>2 fed hvidl\u00f8g<\/li>\n<li>70 gram tomatpure<\/li>\n<li>1 ds (400 ml) fl\u00e5ede tomater<\/li>\n<li>2 spsk oregano<\/li>\n<li>1 tsk salt<\/li>\n<li>\u00bd tsk peber<\/li>\n<li>200 gram revet cheddar ost<\/li>\n<li>250 gram pasta (vi bruger m\u00f8llehjul, men alle slags pasta i form kan bruges)<\/li>\n<li>2 spsk olie<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Kog pastaen og s\u00e6t den til at k\u00f8le af i et d\u00f8rslag<\/li>\n<li>Mens pastaen koges startes p\u00e5 saucen<\/li>\n<li>Skr\u00e6l og hak l\u00f8g, r\u00f8dl\u00f8g og hvidl\u00f8g<\/li>\n<li>Blend de fl\u00e5ede tomater<\/li>\n<li>Varm en gryde op til h\u00f8j (8\/9) varme<\/li>\n<li>Kom olien i gryden<\/li>\n<li>Svits k\u00f8det til det bliver godt brunt<\/li>\n<li>Tils\u00e6t nu l\u00f8g og svits det med i 3-4 minutter<\/li>\n<li>Tils\u00e6t tomatpure og r\u00f8r godt rundt i 3 minutter<\/li>\n<li>Tils\u00e6t de \u00f8vrige ingredienser (undtagen osten) og r\u00f8r rundt<\/li>\n<li>Skru ned p\u00e5 svag (2\/9) varme og lad det simre i minimum 15 minutter, men gerne mere<\/li>\n<li>Find et ovnfast fad p\u00e5 23&#215;23 cm<\/li>\n<li>H\u00e6ld pastaen i bunden af det ovnfaste fad<\/li>\n<li>Kom saucen fra gryden ud over pastaen og fordel den j\u00e6vnt<\/li>\n<li>Fordel nu osten j\u00e6vnt over overfladen, s\u00e5 den danner et &#8220;l\u00e5g&#8221;<\/li>\n<li>Bag nu retten i 20 minutter i en forvarmet ovn p\u00e5 200 grader<\/li>\n<li>Retten er klar til servering straks<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Vi der ret glade for pasta herhjemme. Jeg er personligt ogs\u00e5 rigtig glad for en god indbagt pizza med spagetti, oksek\u00f8d og ost. Derfor var id\u00e9een om en gratineret pasta med k\u00f8dsauce i ovnen ret ligetil. Det er lidt ligesom en indbagt pizza med oksek\u00f8d, spagetti og ost&#8230; og n\u00e5 ja alts\u00e5 bare uden pizzadejen &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2014\/11\/04\/gratineret-ovnpasta-med-oksekoed\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Gratineret ovnpasta med oksek\u00f8d<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","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":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3351","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-S3","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3351"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3351\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}