Joe Wicks' sausage & lentil ragu with polenta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ sausage & lentil ragu with polenta By You Magazine - May 30, 2021 Everyone will love this delicious, easy-to-make and healthy meal that the Body Coach serves up for his own family. Andrew Burton SERVES 2 ADULTS + 2 SMALL KIDS PREPARE: 5 MINUTES COOK: 25 MINUTES FREEZE THE RAGU 6 best-quality sausages A little olive oil, for frying (optional) 1 clove garlic, crushed 1 onion, finely chopped 2 medium carrots, grated 1 celery stick, finely chopped 1 tbsp fennel seeds, coarsely ground in a mortar and pestle Needles from 2 rosemary sprigs, finely chopped 400g tin of chopped tomatoes 200g passata 250g pouch of good-quality cooked puy lentils Salt and pepper 600ml milk 170g instant polenta 40g parmesan, grated Squeeze the sausage meat from the skins of the sausages, keeping the meat and discarding the skins. Heat a large frying pan over a medium heat, add the sausage meat and cook for a couple of minutes, breaking up the meat with a wooden spoon as you cook. If your sausages are on the leaner side, you may need to add a splash of oil to the pan, but most should start to release their own fat. When the sausage meat is almost cooked, add the garlic, onion, carrots, celery, fennel seeds and rosemary and cook for a further 8-10 minutes until the vegetables have softened. Add the chopped tomatoes, passata and lentils, season to taste and leave to blip away while you prepare the polenta. Heat the milk in a medium saucepan until just boiling, then lower the heat and slowly trickle in the polenta, stirring as you go. Cook for about 2 minutes until the grains are cooked and the consistency is thicker. Stir in the parmesan and season to taste. Spread the polenta out on plates or in bowls then top with the sausage ragu to serve. Love the recipe Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved