Method

•  Sauté the onion until translucent (2 minutes) then add in the mince
• Move constantly to ensure the mince doesn’t lump together
• There will be a bit of liquid that comes out of the meat
• Keep cooking and stirring as most of that evaporates
• Add in the wine and cook for a few minutes until the wine has reduced by at least half
• Add in the tomatoes and reduce the temperature to a simmer
• If you are wanting to use the star anise add it now
• Cook for 15 minutes or so, until the liquid has reduced in volume
• Season to taste with the herbs, salt and pepper (if you’ve used the star anise now is the time to remove it
• If the sauce isn’t thick enough for you thicken by adding a slurry of tapioca (arrowroot) or cornflour and returning to the heat for a minute or two