Slow Cooked Sausage & Lentil Ragu

• 600 gItalian-style pork sausages, skins removed
• 200 gdried Puy lentils, rinsed
• 4garlic cloves, minced
• 300 mlchicken stock
• 3carrots, finely diced
• 1½ tspfennel seeds
• 2 x 400gtins chopped tomatoes
• 2 tbsptomato purée
• 2medium onions, finely diced
• ½ tspchilli flakes
• 200 mlred wine
• 2 tbspolive oil
• 10fresh basil leaves, torn
• 2bay leaves
• 2celery sticks, finely diced
• 300 gdried pasta
• Fine salt and black pepper
• 30 gparmesan, finely grated (optional)
• 1small ciabatta (optional)

Method

1. 1Heat the olive oil in a large, heavy-based casserole over a medium-high heat.
2. 2Break the skinned sausage meat into rough chunks and season generously with salt and pepper before it hits the pan. Brown in two batches; crowd it all in at once and water comes out, the pan cools, and you've stewed the meat instead of browning it. Fry each batch for 8–10 minutes, breaking it into small crumbles, until very well browned with lots of caramelised edges. Lift out and set aside, leaving the fond stuck to the base of the pan.
3. 3Drop the heat to medium and add the onions, carrots and celery with a pinch of salt. Cook for 10 minutes, stirring now and then, until softened and the onions are turning golden at the edges and lifting the brown stuck bits off the base.
4. 4Add the fennel seeds, garlic and chilli flakes and cook for just 30–60 seconds until fragrant and pale gold.
5. 5Return the sausage and any resting juices to the pan. Pour in the red wine and let it bubble vigorously for 3–4 minutes, scraping the base, until reduced by half and the sharp alcohol smell has cooked off.
6. 6Stir in the tomato purée and cook for 1 minute, pressing it against the base so it darkens from bright red to brick; that's the raw tin taste cooking out. Tip in the chopped tomatoes, chicken stock and bay leaves.
7. 7Add the Puy lentils, stir, and bring to a gentle simmer. Cover, drop the heat to low, and cook for 35 minutes, stirring every so often so the lentils don't catch on the base.
8. 8Lift the lid and simmer uncovered for a further 15–20 minutes until the Puy lentils are tender with a slight bite and the sauce is glossy, coating the back of a spoon. Fish out the bay leaves. Taste; a generous twist of black pepper, more salt if it needs it.
9. 9Meanwhile, cook the dried pasta in well-salted water; it needs enough salt to carry the other flavours, season the pasta itself. Drain at al dente, reserving a mugful of the starchy water.
10. 10Toss the pasta through the ragù with a splash of cooking water until the sauce clings. Divide between warm bowls and scatter over the torn basil. Add parmesan and serve with ciabatta if using.

Per serving

kcal

734

protein

31.9g

fibre

6.3g

carbs

76.9g

fat

31.7g