Spaghetti bolognese is a go-to dinner for many, with numerous variations in its preparation. It's incredibly adaptable, allowing for the addition of various vegetables such as mushrooms, carrots, and celery. The Express writer Sophie Harris often whips up a slow cooker spaghetti bolognese, taking inspiration from and tweaking Poppy Cooks' recipe. The recipe is fairly straightforward, creating a mouth-watering bolognese that's made even more flavourful with one secret ingredient: a Parmesan rind. The rind gradually infuses flavour throughout the cooking process, enhancing the depth of taste. As well as this, the rind contains collagen-like proteins that gently dissolve, lending the sauce a smoother, fuller texture. This helps offset the acidity from the tomatoes and wine without overpowering the dish with a cheesy or dairy taste. You don't need to slow-cook the meal to reap the benefits of the Parmesan rind - simply adding it into your bolognese will make a difference.
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