2 large carrots, very finely diced
4 celery stalks, very finely diced
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 tbsp rosemary needles
4 sage leaves
1.5kg/3lb 5oz chopped tomatoes, or chunky passata
600g/1lb 5oz quick-cook polenta
2 bay leaves
1 tsp whole black peppercorns
salt and freshly ground black pepper
1 tbsp juniper berries
1 tsp freshly grated nutmeg
100ml/3½fl oz olive oil
4 tsp salt
2 tbsp tomato purée
100²µ/3½´Ç³ú unsalted butter
250g/9oz fontina cheese (or taleggio), freshly grated
100²µ/3½´Ç³ú parmesan, freshly grated
2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces
200ml/7fl oz red wine