I never make my sauce the same way but this will be my go-to recipe with one minor addition. I made 20 quarts of this sauce. I used as many fresh herbs as I could instead of dried. I let this simmer on low checking the acidity throughout the cooking time. Usually when sauce is on the acidic side it’s just poorer quality of tomatoes or ones. It ripe. When this happens I usually add a pinch or two of baking soda to balance the PH. Not this time! To my 20 quarts I added 2 sticks of SALTED BUTTER! This made the sauce rich and balanced out the acidic level.
Definitely add BUTTER to this recipe, NOT margarine or other fake stuff but BUTTER. My chef friend said this is a tried and true method when sauces, stews etc just seems off and require an umph!
