Falafel Bolognaise

Ingredients

• 250g San Remo pulse spaghetti

• 400g falafel (store bought or home made)

• 50g panko crumbs

• 1 onion, diced

• 1 capsicum, thinly sliced

  Sauce:

• 2 Tbsp olive oil

• 4 tsp garlic, minced

• 1/2 cup vege stock

• 1/2 cup red wine (or more stock)

• 1/4 tomato paste

• 400g tinned tomatoes

• 1/2 cup milk

• 3/4 cup grated cheese

• 3 tsp oregano

• 1 tsp balsamic vinegar

Instructions

1. Preheat the oven to 200°C. Place the capsicum on a baking tray and drizzle with olive oil. Roast for 20 minutes or until lightly charred.

2. Cook the spaghetti in salted water until al dente, around 10-15 minutes.

3. Cook the onion in a frying pan with a dash of olive oil until browned and softened, set aside.

4. To make the sauce, heat olive oil in a saucepan, then add garlic and cook for a few minutes until golden. Add the other sauce ingredients and bring to the boil. Lower the heat and simmer to thicken.

5. Roll the falafel mixture into balls. Add panko crumbs to a bowl, roll the falafel in the crumbs. Fry the falafel in the frying pan used for the onions, until golden.

6. Add the sauce into the frying pan with the onions and capsicum, stir for a few minutes. Serve on top of the spaghetti.