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!