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<!-- Recipe -->
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<div class="infobox">
<!-- Image -->
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<a href="#">
<img
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<!-- 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's the minced beef in this recipe?
Trust me, though, this method using a food processor means you
won'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'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't take them too far or they'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 -->
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