I sometimes add red lentils to bolognese - not too much or it alters the texture, but a handful is fine. I tend to add once it’s practically done but before simmering and add a tin of water.
My tip is add balsamic vinegar to your gravy, or anything with a bit of sweet vinegar tang to it. Red currant jelly or even chuntney works ok too. Gives a great flavour and colour.
To crisp up your chicken skin, loosen the skin by sliding your hand under it and separating it from the chicken then butter it underneath and on top. Crispy and delicious, particularly if you add a bard goats cheese under the skin.
Make a basic ragu with onions and beef mince (and any other grated veg, I prefer grated carrots to lentils) and add cinnamon and mint to make it Greek, cumin, coriander and turmeric to make it Indian, smoked paprika and oregano and a square of dark chocolate for Mexican. Then simmer for a while and do what you need to do with it.
Pinch of sugar in tomato sauces to bring out the flavour.
Always use at least twice the herbs any recipe states unless it’s for cake!