Beef broth

an appropriate pomodoro y basilica sauce, which is very similar to what you have here, actually needs one ingredient SUBTRACTED - the onions. But, it also calls for olive oil, a healthy amount. You are probably also using the wrong tomatoes. You need san marzano tomatoes.

http://juliadellacroce.com/forktales1/2014/01/23/italian-chefs-fight-forgery-of-italian-food-with-official-recipe-for-spaghetti-al-pomodoro-con-basilico/

I came in here to say carrots. Also you can do a bit of celery as well.

Anonymous wrote:Sugar

+1.

Anonymous wrote:I simmer with a few carrots to get the natural sugars.

I see you also know how too cook!

Grated carrot instead of sugar if it's too acidic.

a little hot paprika/chilli powder

I simmer with a few carrots to get the natural sugars.

A bit of fish sauce. And a bay leaf.

Sugar

Traditionally Bolognese sauce has a little bit of milk to counteract the acidity of the tomato’s.

A combination of acid and sugar. I usually use red wine vinegar and brown sugar. Look up “gastrique.”

Anonymous wrote:Little bit of butter! Really!

Fascinating, I’ll give it a try, thanks!

Little bit of butter! Really!

I’m making a very simple pasta sauce with end of summer tomatoes. I roasted them with onions and garlic have a bit of basil and some salt and pepper. It’s good but it still tastes a little too “tomato-y”. What else do you put in sauce to give it a little more umami goodness or whatever tasty pasta sauce needs?