Bring a saucepan with 1.2L water to the boil, keep covered. Heat a large frypan over medium-high heat. Add beef mince and cook for 4-5 minutes, breaking up lumps with a wooden spoon. Chop and add onion.
2. Add the vegetables
Dice celery and carrot, grate zucchini. Add to pan and cook for 4-5 minutes or until softened. Season with 2 tsp dried rosemary, salt and pepper (see notes).
3. Simmer the ragù
Add red lentils, tomato sugo and 3/4 jar water. Semi-cover and cook for 10-12 minutes or until lentils are tender.
4. Make the polenta
Slowly pour polenta into the boiling water, stirring. Cook over medium heat, stirring for 2 minutes or until thickened. Take off heat and stir in 2-3 tbsp olive oil / butter. Season well to taste with salt and pepper.
5. Finish and serve
Season the ragù to taste with salt and pepper. Serve polenta onto plates and top with ragù and chopped chives.
Add 1 tbsp chopped fresh rosemary if you have in your garden instead of dried.
Add 2 crushed garlic cloves and 1 extra tsp dried rosemary for extra punch.
No beef option - beef mince is replaced with chicken mince. Add 1-2 tbsp tomato paste or 1/2 stock cube for a richer flavour.
Beef mince, 300g
Brown onion, 1/2 *
Celery sticks, 2
Red lentils, 1 packet (50g)
Tomato sugo, 1 jar (500g)
Instant polenta, 1 tub (250g)
Chives, 1/3 bunch *
From your pantry
Olive oil/butter, salt, pepper, dried rosemary