Add 18 new recipes and update index + lemon pasta

recipes/slow-cooked-bolognese.json

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+{
+  "title": "Slow Cooked Bolognese",
+  "tags": [
+    "Dinner"
+  ],
+  "servings": "4",
+  "prepTime": "15 mins",
+  "cookTime": "2 hrs 30 mins",
+  "description": "Not the quick weeknight kind — the REAL bolognese. Slow, rich, deeply savory, built on patience and love. Tastes like it came from a Nonna in Bologna and that's exactly the point.",
+  "ingredients": [
+    "500g ground beef (or half beef half pork)",
+    "1 yellow onion, finely diced",
+    "1 carrot, finely diced",
+    "1 celery stalk, finely diced",
+    "3 garlic cloves, minced",
+    "2 tablespoons tomato paste",
+    "400g canned crushed tomatoes",
+    "120ml dry white or red wine",
+    "120ml whole milk",
+    "240ml beef stock",
+    "2 tablespoons olive oil",
+    "1 teaspoon dried oregano",
+    "2 bay leaves",
+    "Salt and black pepper to taste",
+    "60g Parmesan, to serve"
+  ],
+  "instructions": [
+    "Heat olive oil in a heavy-bottomed pot over medium-low heat. Add onion, carrot, and celery. Cook slowly for 10-12 minutes until completely softened. Add garlic and cook 1 more minute.",
+    "Turn heat to medium-high. Add ground beef and break it up. Cook until all moisture evaporates and the meat browns — about 10 minutes.",
+    "Pour in wine and scrape up any browned bits. Cook until fully absorbed, about 3-4 minutes.",
+    "Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, beef stock, oregano, bay leaves, salt and pepper. Bring to a gentle simmer.",
+    "Reduce heat to the lowest setting. Simmer uncovered for at least 2 hours, stirring occasionally, adding splashes of stock if it gets too dry.",
+    "In the last 20 minutes, stir in the whole milk. Let it absorb fully.",
+    "Remove bay leaves. Serve over tagliatelle or pappardelle, finished with Parmesan."
+  ],
+  "id": "slow-cooked-bolognese",
+  "updatedAt": "2026-03-12T10:00:00.000Z"
+}