RE: Dear Diary: How Filipinos Cook Spaghetti
One of the best ways to cut down on the acid of spaghetti sauce is to select natural ingredients that have a sweeter taste.
Fresh tomatoes, onions, and peppers of the sweeter varieties can make a big difference in the flavor balance. Out of the can or jar the acids seem to build up unnaturally.
Many people also like to add sun-dried tomatoes, for a better flavor, which can also lock in some of the natural sugars.
I always preferred making a sweet meat glaze in the beginning, with the onions, garlic, and ground Italian sausage. Add the spices, and then the wine to de-glaze, also cuts the acid down. Then add the tomato and tomato juices.
Spaghetti sauce always tastes too acidic if served fresh. I don't know why. After 24 hours chilled in the fridge, reheat it, and it has a more balanced, and tasty flavor. Have you ever noticed that?
Yes your way of cooking it is awesome @creativetruth particularly the wine addition to cut down acidity of the tomato sauce which why sugar was added to the Filipino style spaghetti because Kids doesn't usually like sour meals.
I also forgot the addition of basil and oregano because it adds a good flavor even in any other tomato dish.
It doesn't matter if I would eat a cold spaghetti straight out from the fridge too, for me it tastes better that way with coffee LOL.