Heat a large pan with 1 tbsp oil over medium heat. Chop and add onion and celery, cook until softened (see notes).
2. Increase temperature to high, add mince and cook, breaking up any lumps with a wooden spoon. Season with salt and pepper.
3. Dice carrot and courgettes (see notes), add to pan along with mushrooms, rosemary sprigs, tomato sugo and 1 jar water. Semi-cover and bring to the boil. Simmer for 10 minutes.
4. Grate parmesan cheese.
Slowly pour polenta into the boiling water (1L). Cook over medium heat, stirring, for 3 minutes, or until thickened. Add 2/3 of the parmesan and combine well. Season well to taste with salt and pepper.
5. Adjust seasoning of the ragù with salt, pepper and 1 tbsp balsamic vinegar (optional) to taste.
Serve over polenta and top with remaining grated parmesan cheese.
Add 2 crushed garlic cloves to onion if you like.
Grate carrot and courgettes if you prefer!
Celery 2 sticks
Beef mince 600g
Sliced Mushrooms 1 punnet (200g)
Rosemary 2 sprigs
Tomato sugo 1 jar (350g)
Parmesan cheese 100g
polenta (instant) 1 tub (250g)
From your pantry:
oil (for cooking), salt, pepper, balsamic vinegar (optional)