To use the leftover polenta from Thursday night and make sure there is something in the house when we get back from our trip this weekend, I did a pot of tomato sauce.
Brown 300g mixed ground meat with salt then set aside. Add some olive oil, a diced carrot, half a diced celery stalk, a diced onion, a minced garlic clove, and a good pinch of salt. Cook until the carrots soften a bit. Add 500g pureed tomatoes and the leaves from a few sprigs of thyme and stir the meat back in. Simmer covered for 20-30 minutes then add 30g butter and adjust seasonings. Just before serving add 30ml heavy cream (I added this just because it was in the fridge and needed to be used up... it's definitely not needed). Serve over polenta.