Braised jackfruit in a rich tomato sauce with tagliatelle and a subtle fennel note for a juicy aniseed bite. This is a delightful vegan twist on wild boar ragu, quick to make and incredibly tasty.
Takes 10 minutesminutes
Serves 2
Ingredients
200gdry tagliatelle
1x 400g tin of jackfruit
1small head of fennel
1medium onion
2clovesgarlic
Pinchof chilli flakes
1x tin of chopped tomatoes
2tbsptamari
2tbsptomato paste
3tbspwater
1tbspmaple syrup
1tbspolive oil
Pinchof salt
Instructions
Cook the pasta: Cook the tagliatelle according to the packet instructions. Drain and set aside.
Prepare the ingredients: Drain, rinse, and chop the jackfruit. Peel and chop the onion and garlic. Slice the fennel into small bite-sized pieces.
Fry the jackfruit: Heat the olive oil in a wide, flat non-stick pan over high heat. Once hot, add the chopped jackfruit and fry, stirring occasionally, for 2-3 minutes.
Cook the vegetables: Add the onion and fennel to the pan along with a generous pinch of salt. Cook for about a minute, stirring constantly.
Make the sauce: While the vegetables are cooking, add the tamari, maple syrup, tomato paste, and water to the pan. Stir well, allowing the jackfruit to absorb the sauce.
Add the garlic: Stir in the chopped garlic, continuing to cook until the jackfruit and vegetables absorb the sticky sauce.
Add the tomatoes: Pour in the chopped tomatoes and mix everything well. Bring the ragu to the boil.
Combine with pasta: Once the ragu is boiling, add the cooked tagliatelle to the pan and toss everything together until well combined.
Garnish and serve: Garnish with a pinch of chilli flakes. Divide the dish between serving plates and enjoy!
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