Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "71b4cf3a3a84417daa7f73e124474132",
    "updated": "2025-05-06T00:54:29.730Z",
    "title": "Big Mama's Lasagna",
    "subtitle": "One of my favorite dishes my wife prepares is her lasagna. The effort she puts into making the sauce from scratch, the careful layering, and the creamy béchamel sauce—it's truly exceptional. Every bite feels comforting and familiar.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ground hot italian sausage",
          "ground beef",
          "herbes de provence",
          "crushed red pepper flakes",
          "fennel seed",
          "store-bought big moe cason beef rub",
          "yellow onion, grated",
          "carrot, grated",
          "stalk celery, grated",
          "minced garlic",
          "tomato paste",
          "can whole peeled san marzano tomatoes",
          "beef broth",
          "fresh basil leaves",
          "bay leaves",
          "brown sugar",
          "kosher salt",
          "milk",
          "salted butter",
          "all-purpose flour",
          "grated parmigiano-reggiano cheese",
          "grated pecorino cheese",
          "garlic powder",
          "ground pepper",
          "nutmeg",
          "lasagna noodles",
          "fresh mozzarella cheese, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "1. Preheat the oven to 375°F. In a pot over medium-high heat, cook the first six ingredients (through the beef rub), breaking up the meat with a wooden spoon, until browned, about 10 minutes. Drain any excess fat and return the meat to the pot. Stir in the grated onion, carrot, celery, garlic, and tomato paste; cook for 5 minutes.",
      "2. Add the canned tomatoes to the meat mixture, using a potato masher to break them into smaller pieces. Stir in beef broth, basil leaves, bay leaves, and brown sugar. Bring to a simmer, reduce heat to low, and cook uncovered for 1 hour, stirring occasionally. Season with salt to taste. Remove and discard the bay leaves.",
      "3. Warm the milk in the microwave until just heated. In a medium pot, melt the butter over medium heat until bubbly. Add the flour and whisk continuously for 1 minute until it turns light golden. Gradually whisk in the warm milk. Bring the sauce to a boil, then reduce heat to low and simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat and whisk in the Parmigiano-Reggiano, Pecorino cheeses, garlic powder, ground pepper, and nutmeg until smooth. Season with salt as needed.",
      "4. While preparing the béchamel sauce, boil the lasagna noodles until they are just barely al dente, about 8 to 10 minutes. Drain the noodles.",
      "5. Spread 1½ cups of the tomato sauce in a 13 x 9-inch baking dish. Add a layer of noodles, then spread another 1½ cups of tomato sauce, followed by 1½ cups of béchamel sauce. Repeat the layering process until all noodles and sauces are used. Finish by topping with the sliced mozzarella cheese.",
      "6. Cover the dish with aluminum foil sprayed with nonstick cooking spray. Bake for 20 minutes. Remove the foil and continue baking until the top is golden and bubbly, about 20 to 25 minutes. Let the lasagna rest for 20 minutes before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]