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.
For people who love the world of Food & Fitness. This blog brings together recipes, ideas, knowledge & articles from both of these exciting areas! 
