Put the chopped tomato, dried herbs, Worcestershire sauce, tomato purée and garlic purée into a saucepan and bring to a simmer.
In a frying pan with the olive oil, add the finely chopped onion and fry for 30 seconds, then add the crushed garlic cloves and the beef mince. Crumble over the stock cube, add the star anise and cook until the mince is browned.
Meanwhile, bring a saucepan of water to the boil then add the spaghetti. Cook according to packet instructions and until firm to the bite. Remove from the heat and drain. Drizzle a tiny amount of olive oil over to prevent the spaghetti from sticking.
Add the browned mince to the sauce mixture and stir. Season with salt and pepper and add chorizo at this point, if using. Simmer over a medium heat until the colour becomes rich. This should take about 10 to 15 minutes. Remove the star anise.
Serve the spaghetti with the bolognese on top.
You can substitute 3 cloves of crushed garlic for 1 teaspoon ground garlic salt.
If you prefer, you can use ground star anise instead of whole. Add to taste, but 1 to 2 pinches should be sufficient.