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 minutesminutes
1x 400g tin of Jackfruit
1small head of fennel
Pinchof chilli flakes
1x tin of chopped tomatoes
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!