Comfort food at its finest!
Saute the onions, carrots, celery and garlic in a pan with oil for 10 minutes over a medium heat.
Add the minced meat and 1/2 teaspoon of salt and pepper and cook until no longer pink. Add the tomato puree, wine and tomatoes and simmer for 15 minutes.
Pour in the milk and let the sauce come to a gentle simmer while stirring frequently. Add the nutmeg and simmer for another 20 minutes.
Bring 700ml of the vegetable stock to a boil, gradually pour in the polenta while whisking continuously. Add the rest of the polenta a little at a time until the liquid is absorbed. Stir in grated permesan cheese and mix thoroughly.
When the polenta is firm, spoon onto a plate and top with spagbol to serve.