Mushroom Sauce
Small chopped onion
One tablespoon olive oil
Two-thirds cup grated salt
Two-thirds cup grated carrot
400g ground beef
One teaspoon salt
One pinch of cayenne pepper
One cup milk
One-quarter teaspoon ground nutmeg
One cup dry white wine
Two cans of tomato puree, drained
One-third cup grated Parmesan cheese for serving
Polenta
One package polenta mix
Mushroom Sauce
Small chopped onion
One tablespoon olive oil
Two-thirds cup grated salt
Two-thirds cup grated carrot
400g ground beef
One teaspoon salt
One pinch of cayenne pepper
One cup milk
One-quarter teaspoon ground nutmeg
One cup dry white wine
Two cans of tomato puree, drained
One-third cup grated Parmesan cheese for serving
Polenta
One package polenta mix
Mushroom Sauce: In a large skillet, cook the onion in olive oil until softened
Pickle the carrot and salt, then add to the skillet
Stir occasionally
Add the ground beef, salt, and cayenne pepper
Cook until the meat is tender
Add milk and nutmeg
Reduce heat to low and simmer, stirring frequently, until the mixture thickens
Add white wine and cook until evaporated (about 10 minutes)
Combine tomato puree with its liquid from the can, stir well, bring to a boil, then reduce heat to minimum
Simmer, stirring occasionally, until the sauce thickens
Stir occasionally with a wooden spoon and add water as needed to achieve a thick sauce consistency
Prepare polenta according to package instructions
Spread on a serving plate, top with the mushroom sauce, sprinkle with Parmesan cheese, and serve.