05-30-2020, 10:32 AM
(05-29-2020, 08:14 PM)michaelsean Wrote: I just learned about using carrots to offset the acidity when I made a bolognese. Makes sense but it never occurred to me.
Us in Northern-Italy, typically use sugar to offset the acidity (and it works).
You don't need much; in a medium-sized pot, I put in a tablespoon. Additionally, tomato paste also helps cut down on acidity.