garlicjosh
Senior Cook
I didn't hear anyone mention celery. Am I the only one? I always use equal parts of chopped celery and onion in mine, lots of chopped fresh garlic too. I go heavy on the dried basil, a little dried oregano, some good red wine (not too much), and some dried Porchini mushrooms. I don't think I'd like capers or cloves in mine. I've never had a problem with bitterness, I wonder if it's because of the celery?
could be.
i leave it out because I don't always want it with the dish I may use the sauce for later (I make a lot of sauce a head of time)
if it is used later. I usually use some crushed celery seed and let it all sit for a while over low heat or in a double boiler.