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": "547df5a7729448d7ba90094070d4510c",
    "updated": "2025-04-24T10:01:21.830Z",
    "title": "Pumpkin Bolognese",
    "subtitle": "Pumpkin stands in for tomato in this unique Bolognese, creating a milder, more rounded flavor.  Don't be shy with the black pepper!",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "about 2 pounds pumpkin, unpeeled, cut into wide wedges, seeds scraped out",
          "extra-virgin olive oil",
          "kosher salt and freshly ground black pepper",
          "ground beef chuck",
          "ground pork (get ground shoulder, if you can)",
          "finely chopped onion",
          "finely chopped celery",
          "finely chopped carrot",
          "dry, unoaked white wine",
          "whole milk",
          "cooked pasta of your choice (any short or long shape will be nice)",
          "freshly grated parmigiano-reggiano cheese, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Lightly coat the pumpkin wedges with olive oil and season with salt and pepper.",
      "Place on a baking sheet and roast for approximately 25 minutes, turning once, until tender.",
      "Allow the pumpkin to cool, then scoop the flesh into a food processor.",
      "Process until smooth.",
      "Transfer the puree to a saucepan or large skillet and cook over medium-high heat, stirring often, until the puree thickens and the pumpkin flavor intensifies, similar to tomato paste. This may take 10 to 20 minutes, depending on the pumpkin's moisture content.",
      "Heat a generous amount of olive oil in a large skillet or Dutch oven over medium-high heat.",
      "Add the ground beef and pork, breaking it apart, and cook until no longer pink, approximately 5 to 10 minutes. Avoid browning the meat.",
      "Remove the cooked meat from the pan.",
      "Add the onion, celery, and carrot to the pan.",
      "Season with 1 teaspoon of salt and a generous amount of pepper.",
      "Once the vegetables begin to sizzle, reduce the heat to medium-low.",
      "Continue cooking and stirring until softened and fragrant, about 10 minutes, without browning.",
      "Return the meat to the pan and add the wine.",
      "Simmer for about 10 minutes, allowing the wine to reduce.",
      "Incorporate the pumpkin puree and milk.",
      "Season with salt and pepper, reduce heat to a very low simmer, cover, and simmer for about an hour, allowing the flavors to meld.",
      "Monitor the sauce while simmering, adding a little water if it becomes too dry. The meat should be in small pieces, and some fat separation is expected.",
      "Taste and adjust seasoning with salt and pepper as needed.",
      "Serve over cooked pasta with plenty of grated Parmigiano-Reggiano cheese."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Tip: To easily cut tough-skinned pumpkin or winter squash, microwave it briefly before cutting. Pierce the squash and microwave for 3 minutes for a medium size (longer for larger ones) to soften it slightly.  Allow to cool before peeling or cutting."
  }
]