Polenta with beef, vegetables and olive tapenade

Ingredients

• 500g beef mince
• 400g tinned chopped tomatoes, undrained
• 3 medium carrots, sliced thickly
• 2 medium onions, cut into thin wedges
• 1 large red pepper, cut into chunks
• 100ml beef stock
• ¼ tsp salt
• ¼ tsp ground black pepper
• 6 garlic cloves, finely chopped
• 1 medium courgette, halved lengthwise and cut into thick slices
• 250g cooked polenta
• 6 tbsp olive tapenade
• Fresh basil sprigs (optional)