I struggle with tomato based sauces and bolognese,
It usually ends up to acidic or to sweet. I usually
Use vegetable oil, garlic, brown onion, tomato paste, canned tomatoes,
Brown sugar, salt, pepper, oregano for the tomato based sauce.
And for the bolognese I just add beef mince. I cook the onion,
Until translucent, then add garlic. I never give the onion and garlic caramelised colour.
Then add tomato paste, then mince if I do bolognese, then tomatoes, then seasoning, cook
For about 1,5-2 h. And mostly its to sweet or acidic, is it because of the
Tomatoes are acidic, and need to be cooked longer until the acidic go away?
But many chefs says that the acidic taste will just increase as its reducing, is this right or?
Will it help to add more sugar to cover the acidic taste?
Can anyone please suggest what to do or tell me how you do
Your bolognese/Napoli sauce?