This chunky, rich ragu laced with red wine, fennel and chilli is perfect with polenta or pasta.
Heat the oil in a large pan over medium heat, add the olive oil and sausage meat and fry until golden brown.
Add the onion, garlic, fennel seeds, chilli and bay leaves and cook gently until the onions are brown.
Add the wine, increase the heat and cook until the wine evaporates.
Add the tomatoes and stock (or water), lower the heat, and simmer gently until you have a thick sauce. Season to taste.
Bring milk, 1 litre of water and sea salt to the boil in a large saucepan. Reduce heat to low.
Slowly pour in the polenta, whisking constantly until all polenta is added.
Cook for about 40 minutes, stirring every few minutes with a wooden spoon (the polenta is ready when it no longer tastes grainy).
Whisk in diced butter and parmesan, and season generously to taste.
Spoon polenta into individual bowls and top with ragu, parmesan shavings, lemon zest and parsley.