Fry a chopped shallot or two with a crushed clove of garlic until softened, then mix into 250 g beef mince (ground beef).
Season with a little salt and freshly ground black pepper, together with a good pinch of dried oregano, and form into small meatballs.
Brown all over in hot olive oil, drain and set aside. Fry another couple of chopped shallots with another crushed clove of garlic
until softened, then add skinned and chopped tomatoes (3 - 4, depending on their size) and a Tbs tomato paste, together with a glass
of white wine (or dry vermouth), salt and freshly-ground black pepper and a pinch more dried oregano. Bring to a simmer and cook gently
until the tomatoes have broken down into a nice thick sauce, then add the meatballs and continue to cook for another 20 – 25 minutes.
Meanwhile, make the polenta according to the packet directions, and just before serving, stir in a good knob of butter and plenty
of crumbled blue Stilton cheese. (You could also use Gorgonzola piccante - which would be better than dolce for this!)