Instructions: 1 Heat the oil in a pan and fry the onion, carrot and celery for 2-3 minutes until just beginning to soften, stirring occasionally.

2 Cut the bacon into lardons and add to the pan with the herbs. Cook for another few minutes until sizzling.

3 Slice the mushrroms, keeping them in their varieties and set aside. Add the chilli flakes and cook for a minute or so.

4 Pour in the wine and allow to bubble down, add the sweet pepper sauce, tomatoes and tomato puree. Season to taste and simmer for about five minutes until reduced and thickened slightly.

5 Bring a large pan of 750ml/1 1/4 pint of salted water to the boil.

Sprinkle in the polenta, whisking continuously to prevent any lumps forming.

6 Simmer for 4-5 minutes, stirring or make up according to the packet instructions until thickened like soft mashed potato. Season well.

7 Add the firmer mushrooms to the tomato mixture, such as the chestnut and shitake, if using, and simmer for a few minutes.

8 Add the more fragile mushrooms and cook for another minute or so until just tender. Season to taste.

9 Grate the Parmesan. Beat most of the Parmesan into the polenta mixture with the remaining butter until smooth and creamy.

10 Spoon the polenta onto a plate and make a dip in the centre. Top with the ragu and sprinkle over the remaining Parmesan to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.