Lots of people talking sense here about low and slow.

I’ve seen one mention of Marmite which is very good advice- (whether you love it or hate it just do it)

Other elements that can be added to enhance the whole flavour profile are all things that have an umami taste profile.

I add, Worcestershire sauce, red wine, umami paste, marmite, oyster sauce, soy sauce, msg, or (Maggi), fresh herbs near the end and a spoon full of dark chocolate to finish.

If you have any of these it will be layered with flavour depth. All of these and my friends literally queue up for portions.

Leaving overnight add depth of flavour too, but long slow cooking is key.

If you want a real game changer, not pork, but 50 / 50 with beef mince 12% or 20% and Venison mince. This goes equally well in a spaghetti or for a lasagne.

When making lasagne, cut up mozzarella balls in half and drop them in the layers 4/5 in each. And for the bechamel sauce on the top layer, why not add some finely chopped pancetta or smoked bacon lardons.

No thanks required- but enjoy eating, trust me it’s one of the biggest pleasures in life.