I think a good splash of dry wine with a small pinch of sugar and lots of basil is mandatory....Also use paste tomatoes...They give very good flavor cooked...It is not just the meatiness as I have made sauce from meaty , sweeter heart types and the sauces and salsa were not anything like a sauce made with an acidic or paste tomato...Try adding more spice again in the final 1/2 hour of cooking...I like Basil as the main, but use plenty of Oregano, parsley and thyme too... Simmer a few dried peppers along with the sauce if desired.
Jeanne
|