Add the onion, carrot, celery and garlic to the frying pan, then season and cook for about 10 minutes, until soft. Add the rosemary and star anise and cook for a few minutes. Add enough wine to loosen any bits on the bottom of the pan then tip everything into the casserole with the beef. Add the passata to the beef pan with the rest of the red wine, then bring up to a simmer. Cover the pan with foil and put on a lid to create a good seal. Transfer to the oven and cook for 3½ hours, then check the beef is done – you want it to fall apart easily. If it doesn’t, put it back in the oven for another 30 minutes to an hour.