All ingredients at a glance.👁
- 400 g canned jackfruits
- 1 onion
- 1 carrot
- 2 cloves garlic
- 100 g celery roots
- 200 g mixed mushrooms
Drain the jackfruit. Finely dice the onions, carrots, garlic and celery. Cut the mushrooms into coarse cubes.
Place a large pot or roaster and heat. Add oil and sharply fry the jackfruit.
After about 5 min., add the remaining cubes and fry as well. Now dust everything with flour.
- 2 tbsp tomato paste
- 1 tbsp smoked paprika powder
- 200 ml red wine
- 400 ml vegetable broth
- 1 leaf bay leaf
- 1 juniper berry
Next, roast the tomato paste and paprika powder. Then immediately deglaze with the red wine. Let the wine reduce, then pour in the vegetable broth. Season the sauce with the bay leaf, juniper, salt and pepper. Let the pasta sauce simmer on low heat for 15—20 min.
In a pot, bring water to a boil and add salt. Cook the pasta according to package instructions.
Once the pasta is done, add it to the sauce and mix well.
Season again with salt and serve.