1.Melt spread in large saucepan; cook beef, in batches, until browned all over. Cook garlic, chilli, mustard and onion in same pan, stirring, until onion softens. Return beef to pan with tomato; cook, stirring, for 2 minutes.
2.Add purée, wine, stock and 1/2 cup of the water to pan; bring to a boil. Reduce heat; simmer, covered, about 1 hour 30 minutes or until beef is tender, stirring occasionally.
3.Meanwhile, bring the remaining litre of water to a boil in medium saucepan. Add polenta; cook, stirring, over medium heat about 10 minutes or until thickened. Stir cheese into polenta.
4.Stir parsley into beef casserole just before serving with polenta.
As long as the wine you use is good enough to drink with the meal, any dry red will suffice; however, in keeping with the Italian feel of this recipe, we used a Chianti. serving suggestion Serve with baby rocket leaves sprinkled with flaked parmesan and a squeeze of lemon juice, if desired.