Bloody Tom Bloody Kerridge!

[Jux]

Lasagne. He says put in star anise (4 !!!) so I do. I've even made the little muslin bag thing.

Here's the recipe www.waitrose.com/home/tv/pasta_pizza/parky-s-top-tabletomkerridgesspaghettibolognese.html?source=aff_awin&utm_source=Skimlinks&utm_medium=affiliates&utm_campaign=bau&source=aff_awin&awc=3691_1442946215_37173d327b0c14aa5dc5634810f39810

So it's been cooking a while now, and all we can taste is aniseed. Luckily this is for tomorrow evening, but it's a huge amount of food and I shall be sad if we have to go for takeaway.

What counteracts/masks aniseed?
Has anyone made this recipe, and was it less aniseedy the next day when the flavours have melded?

Is there anything I can do?

Absolutely gobsmacked at the amount of sugar in this! I wonder if you were supposed to removed the bag of spices after "roasting" (WTF?) the mince. Or did you do this anyway? I use Marcella Hazan's ragù recipe with carrots and celery as well as onions as the base, and finely chopped chicken livers added for the few minutes. Makes it really rich and savoury.
(And no sugar in it at all)
Tom Kerridge famously lost shed loads of weight by completely eliminating all carbs from his diet, so this recipe with all that sugar would have been a conplete no-no for him. But only 400 g of pasta for four? Bit mean - I'd use a whole pack, 500g.

Yes, I did remove the spice bag. Quickly. MH's recipe is a bit like my normal one.