Making

Heat oil in a large pan over medium heat. 

Add onion and garlic; cook, stirring occasionally, until onion is soft. 

Add the ground beef and continue cooking, (stirring with a wooden spoon to break it up), until browned. 

Add carrot and cook for 5 minutes. 

Stir in the tomato paste, add the vermouth, and cook for a few minutes. 

Add the crushed tomatoes, beans and spices; Increase heat to high and bring to a boil. 

Reduce heat to medium-low, and simmer, uncovered, for 20 to 30 minutes or until sauce thickens. 

Season with salt and pepper. 

Meanwhile, bring milk to the boil in a saucepan over high heat. 

Slowly add the polenta, stirring constantly until combined. 

Reduce heat to low and cook while stirring, for 4 to 5 minutes or until thick. 

Remove from heat, and stir in grated parmesan and butter. 

Serving

Serve the meat sauce over the polenta, sprinkle with basil leaves and extra cheese if desired.