A food expert has revealed a simple yet transformative trick for creating a deeply flavourful spaghetti bolognese, promising to elevate the beloved family favourite to restaurant-quality levels. The secret lies not in an exotic spice or expensive cut of meat, but in a humble item many cooks routinely discard.
The Magic of a Parmesan Rind
According to lifestyle reporter Sophie Harris, the key to a richer, silkier bolognese sauce is a Parmesan rind. This hard, often-thrown-away end of the cheese wheel works wonders when simmered slowly in the sauce. As it cooks, the rind slowly infuses the dish with a deep, savoury umami flavour that adds incredible depth.
The process is beautifully simple. The rind contains collagen-like proteins that gently melt away during cooking. This not only boosts the flavour profile but also contributes to a lusher, more velvety sauce texture. Crucially, this clever addition helps to balance the natural acidity from tomatoes and red wine without making the dish taste overtly cheesy or milky.
Inspired by a Slow-Cooker Favourite
Sophie Harris, who shared her method on 10 January 2026, draws inspiration from Poppy Cooks' popular slow cooker recipe, adding her own personal tweaks. Her preferred method involves using a slow cooker for an eight to ten-hour cook on a low setting, allowing all the flavours to meld perfectly.
However, she emphasises that the Parmesan rind trick is not exclusive to slow-cooked versions. You can achieve the same flavour-enhancing magic in a standard pot on the hob. The Express newspaper has also reported on this versatile culinary hack, confirming its effectiveness across different cooking methods.
The Full Recipe for a Perfect Bolognese
For those wanting to recreate the dish in full, here is the detailed recipe as shared by Harris.
Ingredients:
- 500g pork mince
- 500g beef mince
- One large onion, finely diced
- Two celery sticks, finely diced
- Three tablespoons of tomato purée
- 400g can of chopped tomatoes
- 200ml red wine
- 200ml beef stock
- Half a teaspoon of sugar
- Two bay leaves
- One Parmesan rind (the secret weapon)
- Splash of olive oil
- 100ml whole milk
- 300g spaghetti
- One tablespoon of cornflour, slackened with water
Method:
Begin by adding the pork and beef mince, diced onions, carrots, and celery to your slow cooker. Follow this with the tomato purée, chopped tomatoes, red wine, beef stock, sugar, bay leaves, and the all-important Parmesan rind. Season with a teaspoon of salt, a generous grind of black pepper, and a splash of olive oil.
Set the slow cooker to low and leave it to cook for eight to ten hours, giving it an occasional stir. With one hour of cooking time remaining, stir in the whole milk. Then, when only thirty minutes are left, add the spaghetti directly to the slow cooker and turn the heat up to high to finish the pasta.
As an alternative, you can cook the spaghetti separately. Once the meat is fully cooked and tender, stir in the cornflour slurry to thicken the sauce and finish with a generous glug of olive oil for a glossy, mouth-watering sheen.
The final result is a profoundly flavourful bolognese with a complex, rich taste and an irresistibly silky texture, all thanks to one ingenious addition. It's a testament to how a little culinary wisdom can transform an everyday meal into something truly special.
