Finely chop the carrot, onion, celery and garlic. Add everything apart from the garlic to a large pan with the olive oil and saute gently for around 6-7 minutes until the veg is soft but not browned.

Add the beef mince, sausage meat removed from their skins and garlic to the pan and brown the meat. If a lot of fat comes out of the sausages, spoon some of the excess out.

Once browned add the wine and let it reduce by half. Then add the passata/pureed tomatoes with a couple tablespoon of water and a good pinch of salt and pepper.

Stir the ragu so everything is combined and let it simmer gently, covered for 1 and a half to 2 hours. If the sauce reduces too much top it up with a little water.

While the ragu is simmering, make the polenta.

Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. Pour the polenta into the water whilst constantly stirring. Turn the heat down to medium/low and keep stirring until the polenta becomes thick and smooth.

Turn off the heat and add the butter and parmesan cheese, stir it into the polenta until melted. Check if it needs more seasoning and add accordingly.

Pour the polenta onto a large baking tray and smooth it out. Let it cool then place in the fridge until the ragu is ready.

When the ragu is ready preheat the oven to 180°C/350F/gas mark 4.

Bake in the oven for 30 minutes. The polenta will be slightly crunchy on top and the ragu bubbling, let it cool for 5 minutes then serve.