Ingredients

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 600g beef mince
• 1 large carrot, peeled, finely chopped
• 2 tablespoons tomato paste
• 3 x 400g cans crushed tomatoes

Polenta

• 2 cups milk
• 3/4 cup instant polenta
• 20g butter
• 1/3 cup grated parmesan cheese
• 1/4 cup basil leaves, to serve

Method

• Step 1 Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
• Step 2 Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.
• Step 3 Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.
• Step 4 Meanwhile, bring milk and 2 cups of cold water to the boil in a large saucepan over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until thick. Remove from heat. Stir in butter and 1/4 cup of parmesan.
• Step 5 Spoon polenta onto plates. Top with the savoury mince. Sprinkle with remaining parmesan and basil. Serve.