{"id":1518,"date":"2009-01-02T22:01:29","date_gmt":"2009-01-03T02:01:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1518"},"modified":"2009-01-02T22:01:29","modified_gmt":"2009-01-03T02:01:29","slug":"chili-pasta-with-meat-sauce-and-cheese-sauce%e3%83%9f%e3%83%bc%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%a8%e3%83%81%e3%83%bc%e3%82%ba%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%8c%e3%81%91%e3%83%81%e3%83%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1518&lang=en","title":{"rendered":"Chili Pasta with Meat Sauce and Cheese Sauce
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Chili Pasta with Meat and Cheese Sauce<\/strong>
\nLunch December 29, 2008<\/em><\/p>\n

Meat sauce and cheese sauce were prepared separately. Cooked pasta was mixed with meat sauce. Additional meat sauce and cheese sauce (made with heavy cream, Parmesan cheese, sugar, salt, pepper) were then poured over the pasta. The pasta was purchased at World Market<\/a>. This pasta was called “Pappardelle Chili”, produced by a Swiss company, JOWA AG. It didn’t taste chili very much, but, the texture was absolutely wonderful. I’ll definitely buy this pasta again.<\/p>\n

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Chili Pasta with Meat and Cheese Sauce Lunch December 29, 2008 Meat sauce and cheese sauce were prepared separately. Cooked pasta was mixed with meat sauce. Additional meat sauce and cheese sauce (made with heavy cream, Parmesan cheese, sugar, salt, pepper) were then poured over the pasta. The pasta was purchased at World Market. This […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-1518","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1518"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1518\/revisions"}],"predecessor-version":[{"id":1660,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1518\/revisions\/1660"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}