Ingredients
- 1 star anise
- 510 gr onions
- 25 ml extra virgin olive oil
- For the soffrito
- 4 cloves of garlic
- 475 gr diced onion
- 390 gr diced carrot
- 300 gr diced celery stalk
- 50 ml extra virgin olive oil
- For the meat
- 50ml extra virgin olive oil
- 455 gr oxtail, boned and minced
- 280 gr pork, also grinded,
- 284 gr veal, minced (my addition)
- 650 ml Oaked Chardonnay (Chardonnay Reserve 2007, Viu Manent)
- 500 ml whole milk
- 1966 gr ripe tomatoes
- 1 tsp salt
- 200ml extra virgin olive oil
- 6 large cloves of garlic
- 340 gr finely diced onion
- 2 heaped tsp coriander seeds
- 2 star anise
- 6 cloves
- 8-10 drops Tabasco
- 8-10 drops Thai fish sauce
- 3 tsps Worcestershire sauce
- 2 heaped tbsp tomato ketchup
- 60ml sherry vinegar
- 1 bouquet garni (consisting of 7 sprigs of fresh thyme and 1 fresh bay leaf)
