Place the chopped tomatoes into a large saucepan over medium-high heat.
Cook the tomatoes, using a spatula to break up the tomatoes, until the liquid in the pan begins to boil rapidly.
Reduce the heat to medium and simmer, occasionally breaking up the tomatoes, for about 5 minutes.
Transfer the contents of the pan to a blender or use an immersion blender and blend well.
Place a colander over a container then pour the blended tomatoes through the colander and stir the blended tomatoes to filter out any seeds and skin.
Discard the seeds and skin then set the container of tomato puree to the side.
Put the ground beef into the now empty saucepan over medium heat and cook until well browned, breaking up the beef as it cooks, about 7 minutes.
Add the onion, carrot, garlic, oregano, 1 tsp salt, and 1/4 tsp black pepper to the beef and cook, stirring occasionally, until the vegetables have softened a bit, about 5 minutes.
Stir in the tomato puree and bring to a slight boil.
Reduce the heat to low and simmer, stirring occasionally, while you make the polenta.
POLENTA:
Stir together the milk, water, cornmeal, 1/2 tsp salt, and 1/4 tsp black pepper in a medium-size saucepan over medium heat.
Stir often until it just begins to boil then reduce the heat to low and place a lid on the pan.
Simmer, covered, over low heat, stirring occasionally, until cornmeal is creamy and tender, about 20 minutes.
Take the pan off the heat then stir in the butter until well incorporated then season with salt & pepper to taste.
SERVING:
Season the ragu with salt & pepper to taste then serve with the polenta and sprinkle with shredded mozzarella.
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