Jackfruit and Mushroom Ragu

I am rather petulant when it comes to changing food traditions or going against established food cultures. A case in point is with the iconic pasta sauce known as ‘Bolognese’. I spent time working in the Northern Italian region close to Bologna – the home of this sauce. People there are enthusiastic about their food and food traditions…and a classic Bolognese is basically a meat ragu without the added tomato so commonly included in variations seen…well, just about everywhere else.

Ok…during my 15 years of experience teaching students how to make this sauce, I softened a bit and realized even in the region of Bologna, some people add a touch of tomato to the sauce…but only a touch. They keep the core meaty, which is why creating a vegan version is much more challenging than some of the many internet variations using lentils, soy, tofu – and always way too much tomato!

I wanted to create a version that is much closer to the original Bolognese…but I have elected to call it a ragu out of respect to the classic Bolognese sauce, which must include meat in my grumpy opinion.

I experimented with many versions and finally landed on using the combination of shredded jackfruit and chopped mushrooms – all traditionally flavored with the standard vegetables and a bit of tomato. The addition of balsamic vinegar and soy sauce work in combination to add that missing umami flavor. The end result is a very nice vegan ragu I like to use with my favorite pasta (usually just spaghetti or freshly made tagliatelle). I also use this ragu in lasagna, moussaka and shepherd’s pie. It freezes well…so I normally make a big batch.

But one thing I refuse to do is call it a ‘Bolognese’.

Difficulty: simple- to moderate
Yield: Makes about 6-8 servings