Colin's Rich Bolognaise

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 brown onions, finely chopped
• 2 celery sticks, finely chopped
• 5 garlic cloves, thinly sliced
• 400g good-quality beef mince
• 200g pork mince
• 200ml red wine
• 1L (4 cups) tomato passata
• 400ml Massel beef stock
• 2 bay leaves
• 2 tablespoons fresh thyme leaves
• 1 star anise
• 675g pappardelle pasta
• 1 tablespoon balsamic vinegar
• 2 cups fresh basil leaves, torn
• Finely grated parmesan, to serve

INSTRUCTIONS:

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until softened.
2. Add the beef and pork mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the wine. Simmer for 3 minutes or until reduced by half. Add the passata, stock, bay leaves, thyme and star anise. Reduce heat to low. Simmer, stirring occasionally, for 3 hours or until the sauce thickens.
3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
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