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.
I love a slow cooked tomato sauce, you may be thinking it takes too long however I promise you the flavours are definitely worth it. A ragu is a simple tomato sauce traditionally made with meat and cooked for hours to develop a deep rich flavour however this version has jackfruit in place of meat. Jackfruit has a slightly stringy texture and is usually a little tough fresh out of a can however when cooked in the tomato sauce becomes beautifully tender and absorbs all of the flavours of the tomato sauce. This dish is one where the effort only comes from the initial prep then you can just leave it on a low simmer whilst you go about your business. I find a long pasta such as tagliatelle or spaghetti works really well with a tomato sauce however I use pappardelle in this- a slightly thicker version of tagliatelle that I think gives this dis a really luxury feel. Once your gorgeous ragu is done mix in your luxury cooked pappardelle making sure the pasta is fully coated in sauce and serve up topped with your favourite cheese and some fresh parsley for a fancy feeling midweek meal.
Ingredients and substitutes-
Jackfruit- I used tinned jackfruit in this ragu to act as the meat. Its texture is similar to meat just less tough so it works really well in this dish. Tinned jackfruit in brine or water is the best to get- try not to get jackfruit in syrup as this is too sweet. I never usually find jackfruit in logical places in my local supermarket so if you cant find it be sure to check with staff. Most health food stores will sell tinned jackfruit and it is also available to buy online. If you really cannot find it this sauce works well with literally any other meat replacement so swap out as you wish- it will still be equally as delicious.
Papperdelle- I use this pasta which is a thicker version of tagliatelle as I feel that the time put into the ragu deserves a thick luxury feeling pasta. Feel free to use whatever pasta you have on hand though.
Shallot- I like to use shallots for their subtle sweetness and more mild flavour however you can use any onion you have instead.
Tomatoes- I like to use one tin of chopped tomatoes for chunky texture and one carton of smooth passata to bulk out the sauce. I tend to adopt this combination for all of my tomato sauces however if you prefer a less chunky sauce just use two cartons of passata. Alternatively you can use fresh tomatoes just make sure you have enough to make the amount of sauce you need for this dish I would recommend around 500g. If using fresh tomatoes add them in and make sure they pop and cook before adding in the jackfruit.
Top Tips!
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. |
And now for the recipe!
Slow cooked jackfruit ragu papperdelle |
Serves- 2 Time- 1 hour 45 minutes |
Ingredients-
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Method-
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FAQ-
· Can I swap out jackfruit?- Of course, this sauce works amazing on any protein you have or even vegetables. Check out this Smoked aubergine ragu for a vegetable version of this dish.
· How can I store this?- When I make a ragu due to the lengthy cooking time I tend to make a big batch of the sauce and keep it in the fridge for 4 days and in the freezer for up to 3 months so I can have a wonderful flavourful sauce on demand whenever I want a minimal effort dinner.
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