Jackfruit and Walnut Ragu
Back home
1 min read

Jackfruit and Walnut Ragu

Jackfruit and Walnut Ragu

Ingredients

Method

  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 chopped carrot
  • 4 peeled garlic cloves
  • 100g walnuts
  • 2 tbsp olive oil
  • 1 tbsp Italian dried herb mix
  • 800g tin of jackfruit in water, drained
  • 4 tbsp tomato puree
  • 250ml red wine
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp red miso paste
  • 2 tbsp soy sauce
  • 1 bay leaf
  • Cooked pasta or polenta, to serve
  • Blitz the celery, onion, garlic, carrot and walnuts in a food processor to finely chop. Fry the onion in the oil with a pinch of salt and the herb mixture for 8 mins, or until softened and just golden. Place the jackfruit in a clean towel and squeeze out the excess liquid.
  • Add the tomato puree and some seasoning to the pan with the onion and cook for 3 mins. Stir in the jackfruit, cook for 3 mins more, then deglaze the pan with the red wine. Bring to a simmer and stir in the miso paste, tomatoes, soy sauce and bay leaf, then reduce the heat and cook - covered - for 30 mins, stirring occasionally. When ready, serve with cooked polenta or pasta, and enjoy.
1 hr
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box