Ultimate Spaghetti Bolognese

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.