The Ultimate Spagbol Sauce

Description:
The ultimate tasting sauce with chunky meat

Ingredients:
180ml extra virgin olive oil
200g diced bacon (roughly 1/2 cm dices)
1kg diced beef shin (roughly 1cm dices)
1kg diced pork shoulder (roughly 1cm dices)
600g pureed onions
700g chopped onions
50g minced garlic
3 bay leaves
300g diced carrots (roughly 1/2 cm dices)
300g diced celery (roughly 1/2 cm dices)
200g tomato puree
400g tinned tomatoes juice and all
180ml red wine
60ml balsamic vinegar
1 star anise

Directions:
1. Heat olive oil in a big pot, brown all the meat and bacon, set aside meat.

2. Fry chopped onions in remaining oil in pot until translucent and slightly yellowish, then add minced garlic, followed by pureed onions. Season with salt and pepper. Fry till fragrant, then add carrots and celery. Continue to fry and add balsamic vinegar and red wine and bay leaves.

3. Return browned meat to pot, add tomatoes and tomato puree and star anise. Cook on low heat for 5 hours and allow sauce to concentrate in the last hour by leaving the lid off. Stir the sauce regularly to prevent stuff getting burnt and stuck at the bottom of the pot.

4. Serve with your favourite pasta.