Chop your onions, carrots and celery very finely.
yum!Method
Put a large deep saucepan on medium heat and add some olive oil. First throw in your chopped onions and garlic and cook until translucent. Add the carrots and celery and toss until slightly softened.
Increase the heat to high and add your meat. Cook until browned all over and fully separated.
Lower the heat to medium, add the tomato paste and cook it down for about 5–10 minutes. Add your canned plum tomatoes and crush them, then add some chopped basil leaves, your dried oregano, and salt & pepper.
Add your red wine and cook down for another 5 minutes.
Now add your beef stock, milk and sugar and mix until well incorporated.
Optionally, add bay leaves and star anise while the bolognese boils, and remove them later on.
Cover your sauce and leave it to simmer on low heat for about 1 hour.
After the hour, remove the bay leaves and star anise, add 50g of the grated parmesan, give it a good mix and check the seasoning.
