Smokey Jackfruit Ragu
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- Olive Oil
- ½ Onion (finely chopped)
- 1 Garlic Clove (crushed)
- Salt & Freshly Ground Pepper
- Jackfruit
- 8 Cherry Tomatoes (quartered)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 tablespoon Barbecue Sauce
- 200ml Passata
250g Fusili (or Penne)- Table Salt
Instructions
- Heat a large casserole dish or large frying pan on a medium-high heat and enough olive oil to lightly cover the pan.
- Once the pan is hot enough add the chopped onions and cook for 2 minutes before adding the garlic along with a good grind of salt and pepper to season.
- Add the point of the onions starting to soften add the pork mince with a further seasoning, and break it up with the back of a wooden spoon.
- Cook the jackfruit for the next 10 minutes then add the cherry tomatoes along with the cumin, smoked paprika and dried oregano and combine well.
- Meanwhile heat a separate medium-sized saucepan and add the fusilli along with a good amount of table salt to season the pasta, then add boiling water and place the lid on. Cook for 15 minutes.
- Add the barbecue sauce to the mince along with the passata, stir well and leave to simmer for a further 5 minutes.
- Once the time is up, drain the pasta and add it to the casserole dish. Mix well, sprinkle over some additional dried oregano and serve.
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