<http://schema.org/recipeInstructions>
" Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Drain tomatoes in sieve set over large bowl; reserve puree. In 12-inch skillet, heat oil on medium-high. Add veal, half of thyme, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 2 minutes or until veal is browned, stirring and breaking up with wooden spoon. Add tomatoes; crush with back of spoon. Stir in 3/4 cup reserved puree; heat to boiling. Reduce heat to maintain steady simmer; cook 10 minutes or until thickened. Stir in cream; simmer 5 minutes longer. Meanwhile, add pasta to boiling water in pot. Cook 2 minutes less than minimum time that label directs, stirring. Add peas; cook 1 minute. Reserve 1/2 cup pasta cooking water. Drain pasta mixture; return to pot. Add tomato sauce, 1/4 cup reserved puree, 1/2 teaspoon each salt and freshly ground black pepper, and remaining thyme to pot. Cook on medium 2 minutes or until pasta is al dente and well coated, tossing. If mixture is dry, toss with reserved cooking water."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10694/shells-veal-bolognese-recipe-ghk0311/>