Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Prison Sauce from the Movie Goodfellas",
  "description": "",
  "subtitle": "This meat sauce is a product of teamwork by the beloved mobsters Vinnie, Paulie and Johnny in the popular hit Goodfellas. This hearty sauce is for all the Goodfellas fans. Serve with your favorite pasta.",
  "ingredients": [
    {
      "section": "Sauce",
      "ingredients": [
        "2 tablespoons olive oil, more if needed",
        "3 pounds veal shanks",
        "3 pounds beef shanks",
        "1 pound Italian pork link sausages, mild or hot",
        "3 small onions, diced thinly",
        "3 cloves garlic, peeled and paper thin sliced",
        "2 tablespoons tomato paste",
        "1/4 cup dry red wine",
        "4 (28-ounce) cans Italian tomatoes",
        "1 teaspoon dry basil",
        "1 teaspoon dry oregano",
        "Kosher salt and freshly ground black pepper (to taste)"
      ]
    },
    {
      "section": "Meatballs",
      "ingredients": [
        "1 pound ground beef",
        "1 pound ground veal",
        "1 tablespoon Italian seasoning",
        "1 onion, diced thinly",
        "2 garlic cloves, minced",
        "3/4 cup regular breadcrumbs",
        "2 large eggs, beaten",
        "½ cup fresh Italian parsley, chopped",
        "1 cup freshly grated parmesan",
        "Salt and freshly ground black pepper"
      ]
    },
    {
      "section": "Pasta",
      "ingredients": [
        "1 pound dried spaghetti or other favorite pasta",
        "Freshly grated parmesan cheese, for serving",
        "Fresh basil leaves for serving"
      ]
    }
  ],
  "instructions": [
    "1. Warm the olive oil in a large heavy bottomed saucepan over medium heat.",
    "2. Season the beef and veal generously with salt and pepper. Working in batches so the pan is not overcrowded, brown the meat for about 4-5 minutes on each side or until well colored. Remove from pan and set aside.",
    "3. Add more oil if needed and brown the Italian sausages. Remove from pan and set aside.",
    "4. Reduce heat to medium-low, add olive oil if needed and add the onions and garlic to the pan. Sauté until fragrant and tender, about 2-3 minutes. Add the tomato paste and red wine and stir well.",
    "5. Using a mesh strainer over the saucepan and add the tomatoes through the strainer to remove seeds and crush the tomatoes.",
    "6. Add the basil and oregano and season with salt and pepper to taste. Stir a few times with a wooden spoon.",
    "7. Add back the browned beef, veal, and pork sausages to the pan. Stir and let simmer the sauce over low heat for 3 to 4 hours, until the meat is tender.",
    "8. In the meantime, prepare the meatballs. In a bowl, add the ground meats and all remaining ingredients for the meatballs. Mix thoroughly with hands until all the ingredients are well combined.",
    "9. To make even meatballs, use an ice cream scooper to make about 12 well rounded meatballs.",
    "10. After 3 hours, remove the beef and veal shanks from the saucepan and let cool on a plate. When cooled enough, pull and shred the meat from the bones with forks or hands. Put the meat back into the sauce and add the meatballs.",
    "11. Let simmer until the meatballs are cooked through, about 45 minutes.",
    "12. When ready to serve, prepare the pasta according to package directions and add to a pasta serving dish. Pour the sauce over and serve with some freshly grated parmesan on the side. Garnish with basil leaves if desired."
  ],
  "author": ""
}