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+<!doctype html>
+<html>
+ <head>
+ <meta charset="UTF-8" />
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+ /* Shared styles */
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+ font-family: Helvetica, sans-serif;
+ font-size: 16px;
+ color: #34302e;
+ margin: 0.25in;
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+ font-size: 18px;
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+ <body>
+ <!-- Recipe -->
+ <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
+ <div class="infobox">
+ <!-- Image -->
+
+ <div class="photobox">
+ <a href="#">
+ <img
+ src="Images/B513A540-2702-4385-B14B-28C4DA9EBC47/9D1F939B-651D-4511-9CA9-32BF96ADBF77.jpg"
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+ </a>
+ </div>
+
+ <!-- Name -->
+ <h1 itemprop="name" class="name">Veg-Packed Bolognese</h1>
+
+ <!-- Info -->
+
+ <!-- Rating, categories -->
+ <p itemprop="aggregateRating" class="rating" value="0"></p>
+
+ <p itemprop="recipeCategory" class="categories">Full of Veg</p>
+
+ <p class="metadata">
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Difficulty: </b><span itemprop="difficulty">Easy</span>
+
+ <b>Servings: </b><span itemprop="recipeYield">8</span>
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <span itemprop="author">Joe Wicks Feel Good Food (pg. 226)</span>
+ </p>
+
+ <div class="clear"></div>
+ </div>
+
+ <div class="left-column">
+ <!-- Ingredients -->
+
+ <div class="ingredientsbox">
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>3</strong> tbsp olive oil
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> medium onions, roughly chopped
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>3</strong> celery sticks, roughly chopped
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>3</strong> medium carrots, roughly chopped
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>300</strong>g chestnut mushrooms
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>100</strong>g tomato paste
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>400</strong>g tin of chopped tomatoes
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>250</strong>g cooked puy lentils or 400g tin of cooked
+ green lentils, drained
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>800</strong>ml massel chicken-style stock
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> sprig rosemary
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> bay leaves
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> tsp dried oregano
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> tbsp balsamic vinegar
+ </p>
+ <p class="line" itemprop="recipeIngredient">salt</p>
+ <p class="line" itemprop="recipeIngredient">pepper</p>
+ <p class="line" itemprop="recipeIngredient">parmesan</p>
+ </div>
+ </div>
+
+ <!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
+
+ <div class="right-column">
+ <!-- Description -->
+
+ <div class="descriptionbox">
+ <h3 class="subhead">Description</h3>
+ <div itemprop="description" class="description text">
+ <p>
+ You may be thinking, where&apos;s the minced beef in this recipe?
+ Trust me, though, this method using a food processor means you
+ won&apos;t miss the meat at all. The veggies all get blitzed up to
+ a similar texture to mince and all the flavour of a classic rich
+ Bolognese is still here. If you&apos;re not veggie, adding a beef
+ stock cube means the sauce will have lots of meaty flavour; if you
+ are veggie, use a vegetable stock cube and a bit of Marmite to get
+ that savoury taste.
+ </p>
+ </div>
+ </div>
+
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">
+ 1 Heat the olive oil in a large saucepan over a low heat.
+ </p>
+ <p class="line">
+ 2 Add the onions to a food processor and pulse until finely
+ chopped - don&apos;t take them too far or they&apos;ll become a
+ purée!<br />Scrape into the pan and stir to coat with the oil.
+ Blitz the celery and carrots in the same way and add to the pan
+ with the onions.<br />You may need to blitz in batches.
+ </p>
+ <p class="line">
+ 3 Cook the veg over a medium heat with a pinch of salt, stirring
+ often, until softened and translucent, around 5-7 minutes.<br />Remove
+ the veg from the pan to a large bowl and set aside.
+ </p>
+ <p class="line">
+ 4 Add the mushrooms to the food processor and pulse until finely
+ chopped. Tip the mushrooms into the pan with another pinch of salt
+ and cook on a medium-low heat. Stir often and cook until the
+ mushrooms release their liquid and then dry out, around 10
+ minutes.
+ </p>
+ <p class="line">
+ 5 Add the cooked veg back to the pan along with the tomato purée,
+ chopped tomatoes, lentils, stock cube, Marmite (if using), herbs
+ and vinegar. Fill the tomato tin twice with water and add that to
+ the pan, too. Stir together and let the mixture come to the boil.
+ Once boiling, reduce the heat to low and cook for 1 hour, stirring
+ every now and then to prevent it catching.
+ </p>
+ <p class="line">
+ 6 Meanwhile, cook your spaghetti in a large pan of salted, boiling
+ water according to the packet instructions. Drain, reserving a
+ small mugful of the pasta cooking water.
+ </p>
+ <p class="line">
+ 7 Remove and discard the rosemary sprig and bay leaves from the
+ sauce. Mix a few large spoonfuls of the sauce into the cooked
+ pasta, loosening with splashes of pasta water as needed.
+ </p>
+ <p class="line">
+ 8 Divide the pasta between 4 bowls and top with more sauce and a
+ grating of cheese.<br />
+ </p>
+ </div>
+ </div>
+
+ <!-- Notes -->
+
+ <!-- Nutrition (in regular mode it goes below the notes) -->
+
+ <!-- Used in two different places depending on the recipe layout -->
+ </div>
+
+ <div class="clear"></div>
+ </div>
+
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