Jackfruit and Walnut Ragu

Charmaine Lu -
  • 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