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Place a large pan over medium heat. Add 50ml of olive oil, the onion, carrot and celery. Cook for 3–5 minutes, until translucent.
In a separate pan, add 30ml olive oil and cook the sausage meat in small batches until golden brown.
Add the sausage meat, tinned tomatoes and saffron to the vegetables and bring to a simmer. Cook for 2 hours over a low heat. Add water or vegetable stock as necessary if the mixture begins to dry out too much.
Heat the milk and water in a separate pot. Just before the milk and water boil, slowly whisk in the polenta. The polenta will thicken when it is finished. Add 50g of parmesan and salt and pepper to taste.
Pour the polenta over a large serving plate, making a well in the middle. Pour the sausage ragu into the well. Garnish with parsley, chilli and parmesan.