I make a thick sphagetti sauce using ground meat and onions added to a Ragu bottled sauce (plus a little red pepper, Worcester sauce, brown sugar and tomato paste). However, I now find it very bland and eating it is just like spooning down oatmeal. I would like it to have a sharp, biting Marinara taste combined with sweetness, just like the best pizza sauce you've ever tasted - is this possible? What could I add ? If necessary, I would be prepared to start from 'scratch'. Appreciate any help - my taste buds are revolting.
Last edited by a moderator: