Jackfruit Ragu

Serves: 2 Prep: 10_mins Cook: 40_mins


which goes perfectly with any of our Italian pasta range. Jackfruit has a fibrous texture but plain flavour which is why it's great as an alternative in this ragu as it takes on all the flavours of the rich tomatoey sauce.


1 can Biona Organic Jackfruit

1 large red onion, diced finely

1 large garlic clove, crushed

1 large carrot, diced finely

1 tbsp Biona Organic tomato puree

1 tbsp mixed herbs

1 tbsp sweet smoked paprika

1/4 tsp cinnamon

6 large whole basil leaves

60 ml dry red wine

2 bay leaves

1 bottle of Biona Organic Passata

1 tbsp Biona Organic tamari or soy sauce

1/2 tbsp Biona Organic balsamic vinegar

Salt and pepper to taste

200g Biona Organic Linguine

1 tbsp Biona Organic olive oil


  1. Heat the oil in a large pan and sauté the onion and carrot on medium heat for about 10 minutes. Add the garlic then saute for a further minute.
  2. Add the jackfruit pieces to the pan, breaking up the pieces slightly with a wooden spoon.Then add the tomato paste, spices and herbs, sauté for another minute and deglaze with the red wine and passata. Add the balsamic vinegar, tamari, salt and black pepper to taste. Add in the bay leaves and basil and let it simmer for 30 minutes on low. Discard the bay leaves before serving.
  3. Cook the pasta "al Dente" according to package directions and then add to the sauce, making sure all of the pasta is coated. Keep some of the starchy pasta water to thin out the sauce if needed.
  4. Serve the pasta in bowls, drizzle over our organic olive oil and and garnish with a few extra leaves of basil and some vegan parmesan!

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