Lighter and fresher than a typical bolognese, this greek version using lamb mince, chicken stock, dried mint and grated halloumi is full of flavour and comfort without the heaviness of a traditional rich ragu. Cooking the dried pasta in chicken stock with the mince always ensure it soaks up all those lovely flavours.

This is my version of the classic recipe, with a few storecupboard twists in there to elevate your normal bolognese to the next level. Little tricks like adding the parmesan rind for salty depth, some whole milk for richness, soy for umami, dark chocolate for a touch of bitter sweetness and red wine vinegar to balance out the acidity all works to make it just a little bit different. It also tastes better after a night or two in the fridge so if you can wait that long do - its worth it.