2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 garlic clove, sliced
¾ cup dry white wine
3 tablespoon all-purpose flour
1/8 teaspoon dry mustard
2 ½ cups vegetable stock
2 cans (15 oz. each) crushed tomatoes
½ bunch thyme, about ½ oz. tied together plus extra for garnish
¼ cup tomato paste
2 teaspoons sugar
1 cup whole milk
Salt and black pepper, to taste

Polenta Dumplings
2 cups polenta (corn grits)
½ cup self rising flour, plus extra for shaping
½ teaspoon baking powder
3 tablespoons finely chopped fresh parsley
¼ teaspoon salt
1 egg, beaten
3 tablespoons milk
1 tablespoon olive oil