Same spaghetti sauce recipe for over 30 years

I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using tomato sauce, a can of whole tomatoes, a can of tomato soup to cut the acidity ( I know that sounds weird but it works) onion garlic, etc I use a little chicken broth and red wine if I have it handy. I always use my Dutch oven to cook it. I add meat balls the last hour or so. Does anyone have any idea as to why the flavor is different now??

sauce tomatoes

Best Answer

I'm assuming multiple people are tasting the acidity.

Different tinned tomatoes can have widely different acidity. These seem like a much more likely source for acid than any other ingredient, even the red wine. The soup is likely to be fairly neutral. The onion, garlic (and probably other soffrito) are somewhat alkaline. Can't imagine you've lacto-fermented your chicken broth or your meatballs.

OT but there's some great threads on balancing acidity already.

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What to add to spaghetti sauce to make it amazing?

A few herbs and spices add a lot of flavor to pre-made sauce. Add a teaspoon or two of thyme, oregano, basil, or even a small pinch of red pepper flakes if you like a little heat. Just remember that your sauce might already have some of these as ingredients, so don't go overboard on them.

How does Gordon Ramsay make spaghetti sauce?

Yields 2 Quarts

2 28 Oz Cans of Peeled San Marazano Tomatoes.

1 Large Yellow Onion, Julienned.

6 Garlic Gloves, Sliced Thin.

6 Basil Leafs, Torn.

2 Tablespoons Tomato Paste.

1 Cup Red Wine.

1/8 Cup Olive Oil.

Salt & Pepper to Taste.

Why do you put cinnamon in spaghetti sauce?

The cinnamon serves another purpose as well. Cinnamon is a sweet spice. Like nutmeg, it makes food seem sweet even when there is little sugar in the dish. The combination of cinnamon and just one teaspoon of sugar tempers the normal acidity of the tomatoes in the sauce.

How do you make spaghetti sauce taste richer?

Spice it up. If you're using a plain tomato (marinara) sauce, stir in seasonings to add extra flavor. Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options.

a RARE PASTA SAUCE I ate weekly when I lived in ITALY

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