What is your secret ingredient to the best bolognese

[JustAnotherDayWorkingAtHome]

I generally follow the same process each time (onion, garlic, herbs, passata, seasoning) but find my bolognese can vary hugely in taste and richness....what do you think is the key to making the perfect bolognese every time?

Sun dried tomatoes

Teaspoon of cinnamon.

@ShouldersBackChestOutChinUp

Teaspoon of cinnamon.

Teaspoon? Isn't that too much? I put just a dusting and can smell it!

@grey12 I make massive batches of bolognese so for maybe four people, a dusting is fine.

Cooked mine for 4 hours on Sunday. It was so delicious

Brown the mince, chuck in a glass of dry white wine and bubble it off, add a tablespoon of tomato puree, two tins of good quality chopped tomatoes. Salt and pepper at the end. Bay leaf if you're feeling fancy.
Leave to simmer for 3 hrs then chill it down, put in the fridge for a few days until you need it as a fast mid week dinner.

No onion, garlic, carrots, celery, milk, gravy granules, vegetables, cocoa, coffee or anything else.

This recipe doesn't work well with crap mince - buy shoulder and mince it or buy the best mince you can find ready done.

I take the fat off when it's cold cos I'm healthy like that.

Butter and wine

Slow cook

tomato ketchup

Use a pressure cooker (20 minutes) and eat next day.

[quote ShouldersBackChestOutChinUp]@grey12 I make massive batches of bolognese so for maybe four people, a dusting is fine. [/quote]
My fridge/freezer is ridiculously small I hate the obsession with built in appliances, especially where there is no space for them

Worcestershire Sauce and lots of red wine.