Joe Wicks’ sausage & lentil ragu with polenta

Everyone will love this delicious, easy-to-make and healthy meal that the Body Coach serves up for his own family.

sausage ragu
Andrew Burton


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

  1. Squeeze the sausage meat from the skins of the sausages, keeping the meat and discarding the skins.
  2. 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.
  3. 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.
  4. Add the chopped tomatoes, passata and lentils, season to taste and leave to blip away while you prepare the polenta.
  5. 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.
  6. Spread the polenta out on plates or in bowls then top with the sausage ragu to serve.

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Joe's family food
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 or call 020 3308 9193. Free p&p on orders over £20.