Slow Cooked Jackfruit Ragu Pappardelle
Tender jackfruit pieces in a rich, slow cooked flavourful tomato sauce with thick luxury papperdelle pasta. Just top with your favourite cheese and enjoy a fancy mid week meal.
Ingredients
- 2 tins Jackfruit
- 300 g Pappardelle pasta dry weight
- 1 Shallot or onion
- 1 Carrot
- 1 Stalk celery
- 3 Garlic cloves
- 400 g Chopped tomatoes 1 400g tin
- 500 g Carton of passata
- 3 tbsp Tomato puree
- 1 Beef OXO cube vegan
- 3 tbsp Olive oil extra virgin
- 2 tbsp Mixed herbs
- 1 tsp Black pepper
- 1 tsp Salt
- Cheese to top
Instructions
- Dice the shallot, carrot and celery extra fine for the soffritto base. Add the olive oil to a large pan and fry off the vegetables until soft.
- Next crush the garlic cloves and add into the veg mix.
- Once well combined add the mixed herbs and salt and pepper.
- Now drain and rinse the jackfruit and dry off before adding to the pan with the vegetables.
- Cook for a few minutes to combine all of the seasonings with the jackfruit.
- Keeping the pan on a medium heat add in the chopped tomatoes, passata, oxo cube and tomato puree. Once combined add the lid and simmer for as long as you can I recommend at least and hour. Make sure you check on it regularly and add some water as you go if it is getting too thick/dry.
- Cook the pasta to packet instructions and mix into the ragu.
- Serve up topped with your favourite vegan cheese and enjoy this rich flavour explosion!
Notes
Cooking time - A ragu is best the longer its cooked for, if you plan to cook it for more than 2 hours make sure to add in the jackfruit about an hour before serving so the jackfruit doesn’t disintegrate. I cooked mine for 1.5 hours and I wouldn’t recommend any less so make sure you have time to spare when making this.