An image of Tagliatelle with Jack fruit Ragu

Jackfruit Ragu with Tagliatelle


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 minutes

Serves 2

Ingredients
 

  • 200 g dry tagliatelle
  • 1 x 400g tin of jackfruit
  • 1 small head of fennel
  • 1 medium onion
  • 2 cloves garlic
  • Pinch of chilli flakes
  • 1 x tin of chopped tomatoes
  • 2 tbsp tamari
  • 2 tbsp tomato paste
  • 3 tbsp water
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • Pinch of 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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