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I've done this a few ways in terms of the tomato sauce -- I've used two cans, with one drained and one undrained. I've used two full cans, both undrained. And I've used just one can, undrained. So it can work a lot of different ways - it just depends on your desired meat-to-tomato ratio for the sauce.
RAGU
2 tablespoons olive oil
3 lbs. beef rump roast or round roast
half a yellow or white onion, minced
3 cloves garlic, minced
2 28-ounce cans San Marzano whole tomatoes (see notes)
½ cup red wine
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
2 teaspoons salt
black pepper to taste
POLENTA
6 cups water
1-2 teaspoons salt
1¾ cup yellow cornmeal
3 tablespoons butter
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