Jackfruit Ragu with Tagliatelle
Braised Jackfruit in rich tomato sauce with tagliatelle and a subtle fennel background note to give a juicy aniseed bite. This is a beautiful vegan version of the wild boar ragu that is quick to make and super tasty
Takes 10 minutes
Serves 2
Ingredients
- 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
Instructions
- Method;
- Cook pasta according to pack instructions.
- Drain, rinse and chop the jackfruit. Peel and chop onion and garlic. Slice the fennel into very small bite size pieces..
- Put a wide flat non-stick pan on a high heat, when hot add the chopped jackfruit, fry stirring occasionally for a 2-3 minutes, mix together the tamari, tomato paste and 3 tbsps of water add to the pan and mix til it coats all the jackfruit, remove from the pan and set aside.
- Add 1 tbsp of oil to the pan and put it back on a high heat. Add the onion, fennel and garlic to the pan and cook stirring constantly for a minute, add the chilli flakes and, chopped tomatoes, maple syrup and a pinch of black pepper
- Bring to the boil, add the cooked pasta and jackfruit to the Ragu and toss together well. Divide into serving dishes and garnish with basil or nutritional yeast. Enjoy!
