{"id":5730,"date":"2026-01-28T10:12:44","date_gmt":"2026-01-28T10:12:44","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=5730"},"modified":"2026-03-21T17:37:18","modified_gmt":"2026-03-21T17:37:18","slug":"bolonjska-omaka","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/bolonjska-omaka\/","title":{"rendered":"Bolonjska omaka"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">Rag\u00f9 ala bolognese &#8211; italijanska klasika<\/h2>\n\n\n\n<div class=\"jump-pill\">\n  <a href=\"#recept\" aria-label=\"Presko\u010di na recept\">Pojdi na recept<\/a>\n\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Bolonjska omaka oziroma <em>rag\u00f9 alla bolognese<\/em> je ena tistih jedi, ki dokazujejo, da dobra kuhinja ne potrebuje zapletenih sestavin, temve\u010d \u010das in pravo razmerje okusov. Gre za po\u010dasi kuhano mesno omako, ki je naravno brez glutena, zato se odli\u010dno ume\u0161\u010da tudi v brezglutensko kuhinjo \u2013 brez posebnih prilagoditev ali nadomestkov.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>\ud83c\uddee\ud83c\uddf9 Italijanska klasika<\/h4>\n\n<p>\nPravi \n<a href=\"https:\/\/www.accademiaitalianadellacucina.it\/it\/ricette\/ricetta\/rag%C3%B9-classico-bolognese\" target=\"_blank\" rel=\"noopener\">\n<strong>rag\u00f9 alla bolognese<\/strong>\n<\/a>\nizhaja iz Emilije-Romanje in temelji na po\u010dasnem kuhanju ter preprostih sestavinah. Tradicionalna razli\u010dica ne temelji na paradi\u017eniku, temve\u010d na mesu, rahlem soffrittu in dolgem kuhanju, ki omaki da globino in mehkobo.\n<\/p>\n\n<p>\nRecept izhaja iz izro\u010dila, ki ga \u017ee desetletja varuje \n<a href=\"https:\/\/www.accademiaitalianadellacucina.it\/\" target=\"_blank\" rel=\"noopener\">\n  <strong>Accademia Italiana della Cucina<\/strong>\n<\/a>\n\n<\/a>, institucija, posve\u010dena ohranjanju avtenti\u010dne italijanske kulinarike.\n<\/p>\n\n<p>\nLeta 2025 je bila italijanska kuhinja kot celota uvr\u0161\u010dena na \n<a href=\"https:\/\/ich.unesco.org\/en\/RL\/italian-cooking-between-sustainability-and-biocultural-diversity-02093\" target=\"_blank\" rel=\"noopener\">\n<strong>Unescov seznam nesnovne kulturne dedi\u0161\u010dine<\/strong>\n<\/a>, kar predstavlja pomembno priznanje tradicionalni italijanski kulinari\u010dni kulturi.\n<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">Bolonjska omaka se ne kuha na hitro.<br>Najprej se zelenjava po\u010dasi zmeh\u010da, nato se meso lepo zape\u010de, na koncu pa se vse skupaj ne\u017eno pove\u017ee v gosto, di\u0161e\u010do omako.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"line-height:1.5\"><strong>Bistvo je v ravnote\u017eju:<\/strong><\/h2>\n\n\n\n<ul style=\"line-height:1.4\" class=\"wp-block-list\">\n<li>\u010debula, korenje in zelena (sofritto) \u2013 za naravno sladkobo<\/li>\n\n\n\n<li>mleko za meh\u010danje mesa<\/li>\n\n\n\n<li>kakovostno meso \u2013 panceta in govedina<\/li>\n\n\n\n<li>\u010das \u2013  2 uri po\u010dasnega kuhanja<\/li>\n\n\n\n<li>paradi\u017enik \u2013 ne preve\u010d, da ne prevlada<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Zakaj je pomembno po\u010dasno kuhanje?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"padding-top:0;padding-bottom:0;line-height:1.5\">Ker se takrat:<\/p>\n\n\n\n<ul style=\"line-height:1.4\" class=\"wp-block-list\">\n<li>razgradijo kisline iz paradi\u017enika<\/li>\n\n\n\n<li>omaka postane naravno sladka<\/li>\n\n\n\n<li>meso ostane so\u010dno<\/li>\n\n\n\n<li>okusi dobijo globino<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Hitro kuhana bolonjska omaka je vedno bolj kisla in plitkega okusa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Odli\u010dno se poda kot omaka za testenine, kot bogat nadev za lazanjo ali kot osnova za klasi\u010dne jedi, kot so parmigiana in <a href=\"https:\/\/dietnikuhar.si\/kaneloni\/\" target=\"_blank\" data-type=\"post\" data-id=\"5788\" rel=\"noreferrer noopener\"><strong>kaneloni<\/strong><\/a>.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Bolonjska omaka<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/Bolonjska_omaka.webp\" alt=\"Bolonjska omaka\">\r\n    \t\r\n\t\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 3 ure in 30 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 4 osebe<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 20 minut<\/div><div class=\"dk-meta-item\"><strong>Pra\u017eenje:<\/strong> 10 minut<\/div><div class=\"dk-meta-item\"><strong>Kuhanje:<\/strong> 3  ure<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-enostavno\"><div class=\"dk-sestavine-sekcija\">- 500 g mlete govedine<br \/>\r\n- 200 g pancete <br \/>\r\n- 1 manj\u0161a \u010debula<br \/>\r\n- 1 srednje velik koren\u010dek<br \/>\r\n- 1 steblo zelene<br \/>\r\n- 100 ml pasiranega paradi\u017enika<br \/>\r\n- 150 ml suhega belega vina <br \/>\r\n- 100 ml polnomastnega mleka<br \/>\r\n- 2 do 3 \u017elice olivnega olja ali masla<br \/>\r\n- Pol \u017eli\u010dke soli in poper po okusu<br \/>\r\nPo potrebi: malo vode ali ju\u0161ne osnove<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"bold-step\"><strong>Priprava baze (Panceta in ma\u0161\u010doba)<\/strong><\/li><li class=\"normal-step\">Panceto drobno nasekljamo in jo na rahlem ognju po\u010dasi stopimo z \u017elico olja ali ko\u0161\u010dkom masla. Po\u010dakamo, da postane hrustljava in da se ma\u0161\u010doba popolnoma izlo\u010di, saj bo to dalo omaki globino.<\/li><li class=\"bold-step\"><strong>Soffritto (Zelenjava)<\/strong><\/li><li class=\"normal-step\">Dodamo drobno sesekljano \u010debulo, koren\u010dek in zeleno. Zelenjavo pra\u017eimo po\u010dasi 8 do 10 minut, da se popolnoma zmeh\u010da in razvije svojo naravno sladkobo. To je temelj najinega okusa.<\/li><li class=\"bold-step\"><strong>Meso in rjavljenje<\/strong><\/li><li class=\"normal-step\">Vme\u0161amo mleto meso. Pove\u010damo temperaturo in meso med me\u0161anjem vztrajno drobimo na \u010dim manj\u0161e ko\u0161\u010dke. Pe\u010demo ga toliko \u010dasa, da se lepo rjavo zape\u010de in da vsa teko\u010dina, ki jo meso spusti, popolnoma povre.<\/li><li class=\"bold-step\"><strong>Deglaziranje z vinom<\/strong><\/li><li class=\"normal-step\">Prilijemo suho belo vino. Kuhamo na srednjem ognju in potrpe\u017eljivo po\u010dakamo, da vonj po alkoholu popolnoma izgine, teko\u010dina pa skoraj povsem povre.<\/li><li class=\"bold-step\"><strong>Dodamo mleko<\/strong><\/li><li class=\"normal-step\">K mesu prilijemo mleko, \u0161e preden dodamo paradi\u017enik. Pustimo, da zmerno vre, dokler se mleko popolnoma ne vpije v meso. To bo omeh\u010dalo in ga za\u0161\u010ditilo pred kislino.<\/li><li class=\"bold-step\"><strong>Paradi\u017enik in po\u010dasno kuhanje<\/strong><\/li><li class=\"normal-step\">\u0160ele ko je meso vpilo vse mleko, dodamo pasiran paradi\u017enik. Dobro preme\u0161amo, da se vse komponente pove\u017eejo.<\/li><li class=\"bold-step\"><strong>Potrpe\u017eljivost pri brbotanju<\/strong><\/li><li class=\"normal-step\">Temperaturo zmanj\u0161amo na minimum \u2013 omaka mora le rahlo vreti (zelo po\u010dasno brbotanje). Pokrito kuhamo vsaj 3 ure. \u010ce postane pregosto, vmes dolijemo malce vode ali ju\u0161ne osnove.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>govedina <small style='color:#bbb;'>(500g)<\/small><\/td>\r\n                        <td>805<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>110.0<\/td>\r\n                        <td>40.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>panceta <small style='color:#bbb;'>(200g)<\/small><\/td>\r\n                        <td>900<\/td>\r\n                        <td>1.0<\/td>\r\n                        <td>26.0<\/td>\r\n                        <td>90.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>\u010debula <small style='color:#bbb;'>(110g)<\/small><\/td>\r\n                        <td>44<\/td>\r\n                        <td>9.9<\/td>\r\n                        <td>1.1<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>koren\u010dek <small style='color:#bbb;'>(120g)<\/small><\/td>\r\n                        <td>49<\/td>\r\n                        <td>12.0<\/td>\r\n                        <td>1.2<\/td>\r\n                        <td>0.2<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>stebelna zelena <small style='color:#bbb;'>(100g)<\/small><\/td>\r\n                        <td>42<\/td>\r\n                        <td>9.0<\/td>\r\n                        <td>1.5<\/td>\r\n                        <td>0.3<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>paradi\u017enik <small style='color:#bbb;'>(100g)<\/small><\/td>\r\n                        <td>18<\/td>\r\n                        <td>4.0<\/td>\r\n                        <td>1.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>belo vino suho <small style='color:#bbb;'>(150g)<\/small><\/td>\r\n                        <td>123<\/td>\r\n                        <td>3.6<\/td>\r\n                        <td>0.2<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>mleko <small style='color:#bbb;'>(100g)<\/small><\/td>\r\n                        <td>47<\/td>\r\n                        <td>4.8<\/td>\r\n                        <td>3.4<\/td>\r\n                        <td>1.5<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>maslo <small style='color:#bbb;'>(40g)<\/small><\/td>\r\n                        <td>287<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>32.4<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>2,315<\/td>\r\n                        <td>44.3<\/td>\r\n                        <td>144.8<\/td>\r\n                        <td>164.4<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          Na porcijo (1\/4)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">579<\/td>\r\n                        <td>11.1<\/td>\r\n                        <td>36.2<\/td>\r\n                        <td>41.1<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; 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win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Bolonjska omaka\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/Bolonjska_omaka.webp\",\"description\":\"- 500 g mlete govedine - 200 g pancete - 1 manj\u0161a \u010debula - 1 srednje velik koren\u010dek - 1 steblo zelene - 100 ml pasiranega paradi\u017enika - 150 ml&hellip;\",\"recipeYield\":\"4 Kosov\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT3M\",\"totalTime\":\"PT23M\",\"recipeIngredient\":[\"- 500 g mlete govedine\",\"- 200 g pancete\",\"- 1 manj\u0161a \u010debula\",\"- 1 srednje velik koren\u010dek\",\"- 1 steblo zelene\",\"- 100 ml pasiranega paradi\u017enika\",\"- 150 ml suhega belega vina\",\"- 100 ml polnomastnega mleka\",\"- 2 do 3 \u017elice olivnega olja ali masla\",\"- Pol \u017eli\u010dke soli in poper po okusu\",\"Po potrebi: malo vode ali ju\u0161ne osnove\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava baze (Panceta in ma\u0161\u010doba)\"},{\"@type\":\"HowToStep\",\"text\":\"Panceto drobno nasekljamo in jo na rahlem ognju po\u010dasi stopimo z \u017elico olja ali ko\u0161\u010dkom masla. Po\u010dakamo, da postane hrustljava in da se ma\u0161\u010doba popolnoma izlo\u010di, saj bo to dalo omaki globino.\"},{\"@type\":\"HowToStep\",\"text\":\"Soffritto (Zelenjava)\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo drobno sesekljano \u010debulo, koren\u010dek in zeleno. Zelenjavo pra\u017eimo po\u010dasi 8 do 10 minut, da se popolnoma zmeh\u010da in razvije svojo naravno sladkobo. To je temelj najinega okusa.\"},{\"@type\":\"HowToStep\",\"text\":\"Meso in rjavljenje\"},{\"@type\":\"HowToStep\",\"text\":\"Vme\u0161amo mleto meso. Pove\u010damo temperaturo in meso med me\u0161anjem vztrajno drobimo na \u010dim manj\u0161e ko\u0161\u010dke. Pe\u010demo ga toliko \u010dasa, da se lepo rjavo zape\u010de in da vsa teko\u010dina, ki jo meso spusti, popolnoma povre.\"},{\"@type\":\"HowToStep\",\"text\":\"Deglaziranje z vinom\"},{\"@type\":\"HowToStep\",\"text\":\"Prilijemo suho belo vino. Kuhamo na srednjem ognju in potrpe\u017eljivo po\u010dakamo, da vonj po alkoholu popolnoma izgine, teko\u010dina pa skoraj povsem povre.\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo mleko\"},{\"@type\":\"HowToStep\",\"text\":\"K mesu prilijemo mleko, \u0161e preden dodamo paradi\u017enik. Pustimo, da zmerno vre, dokler se mleko popolnoma ne vpije v meso. To bo omeh\u010dalo in ga za\u0161\u010ditilo pred kislino.\"},{\"@type\":\"HowToStep\",\"text\":\"Paradi\u017enik in po\u010dasno kuhanje\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160ele ko je meso vpilo vse mleko, dodamo pasiran paradi\u017enik. Dobro preme\u0161amo, da se vse komponente pove\u017eejo.\"},{\"@type\":\"HowToStep\",\"text\":\"Potrpe\u017eljivost pri brbotanju\"},{\"@type\":\"HowToStep\",\"text\":\"Temperaturo zmanj\u0161amo na minimum \u2013 omaka mora le rahlo vreti (zelo po\u010dasno brbotanje). Pokrito kuhamo vsaj 3 ure. \u010ce postane pregosto, vmes dolijemo malce vode ali ju\u0161ne osnove.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Kako dolgo kuhati bolonjsko omako?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Za najbolj\u0161i okus jo kuhajte vsaj 2 do 3 ure na nizkem ognju. Po\u010dasno kuhanje omogo\u010di, da se okusi pove\u017eejo, omaka pa postane bogata in polnega okusa.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Katero meso je najbolj\u0161e za bolonjsko omako?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najbolj\u0161i rezultat dobite z mleto govedino in panceto, saj kombinacija zagotovi ravnovesje med okusom in so\u010dnostjo.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Kaj je sofritto in zakaj je pomemben?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Sofritto je osnova iz \u010debule, korenja in zelene, ki se po\u010dasi pra\u017ei. Doda globino, sladkobo in zna\u010dilen okus bolonjski omaki.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Zakaj se v bolonjsko omako doda mleko?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Mleko zmeh\u010da okus, uravnote\u017ei kislost paradi\u017enika in poskrbi za bolj zaokro\u017eeno, rahlo kremasto teksturo.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Ali lahko bolonjsko omako pripravim vnaprej?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da, pogosto je \u0161e bolj\u0161a naslednji dan, saj se okusi dodatno razvijejo. Odli\u010dno se tudi zamrzne.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Zakaj moja bolonjska omaka nima globokega okusa?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najpogostej\u0161i razlog je prekratek \u010das kuhanja ali preskakovanje klju\u010dnih korakov, kot sta dobro zape\u010denje mesa in po\u010dasno pra\u017eenje sofritta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bolonjska omaka: klasi\u010dni bogat in kremast rag\u00f9 ala bolognese. Recept bo navdu\u0161il vse ljubitelje italijanske kuhinje.<\/p>","protected":false},"author":1,"featured_media":6974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6,185],"tags":[188,189,187],"class_list":["post-5730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-omake-in-prikuhe","tag-brez-glutena","tag-brezglutenski","tag-brezglutensko"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka.webp",1200,675,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka-300x169.webp",300,169,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka-768x432.webp",768,432,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka-1024x576.webp",1024,576,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka.webp",1200,675,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka.webp",1200,675,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenska_bolognese_omaka.webp",18,10,false]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Bolonjska omaka: klasi\u010dni bogat in kremast rag\u00f9 ala bolognese. Recept bo navdu\u0161il vse ljubitelje italijanske kuhinje.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/5730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/comments?post=5730"}],"version-history":[{"count":6,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/5730\/revisions"}],"predecessor-version":[{"id":10916,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/5730\/revisions\/10916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/6974"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=5730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=5730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=5730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}