Heat extra virgin olive oil in a pot over medium heat.
Add chopped onion and carrot and cook for 10 minutes over medium-low heat, stirring frequently.
Add ground beef and cook until browned.
Blend with red wine and cook until it evaporates.
Stir in tomato paste and sauce. Season with Italian seasoning, salt, and pepper.
Pour in beef broth, stir and bring to a boil.
Reduce the heat and let it simmer for two hours.
Add milk and stir well.
In the meantime, in a tall and narrow pot, bring chicken broth to a boil over medium heat.
Whisk in the polenta and stir well with a wooden spoon.
Reduce the heat and cook, frequently stirring, until it thickens.
Season with salt and pepper to taste.
Divide polenta into four plates and top with Bolognese sauce.