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1
Place an 8-quart Dutch oven over low heat and add the bacon.
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2
Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes.
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3
Remove the bacon from the pan for another use.
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4
Add the onion, salt, and pepper and stir to combine.
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5
Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine.
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6
Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes.
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7
Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes.
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8
Remove the spice bag from the pot.
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9
Meanwhile, place a wide 4-quart saute pan, over high heat.
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10
Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes.
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11
Transfer the meat to a colander to drain.
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12
Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot.
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13
Transfer these bits and any remaining wine to the Dutch oven along with the meat.
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14
Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine.
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15
Cover and cook over low heat, stirring occasionally, for 3 hours.
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16
Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil.
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17
Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant.
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18
Do not allow the garlic to brown.
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19
Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes.
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20
Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine.
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21
Decrease the heat to low and simmer for 30 minutes.
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22
Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
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23
Transfer the tomato mixture to the meat mixture and stir to combine.
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24
Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
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25
For the pasta:
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26
Bring the water and salt to a boil over high heat.
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27
Carefully add the pasta, stirring quickly to separate.
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28
Cover and return to a boil, being careful that the water does not boil over.
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29
Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes.
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30
Drain in a colander.
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31
Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente.
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32
Add the Parmesan cheese and toss to combine.
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33
Transfer pasta and sauce to a serving bowl or individual bowls and serve.
