Saute an onion and add to sauce, also you can bulk the sauce up with sausage or hamburger. Those additions should help dilute the tanginess. You can also add a bit of sugar to sweeten up, although Ragu brand sauce may already have quite a bit of sugar in it.
A tiny bit of baking soda will neutralize some of the acidity and may be what you're looking for. It's easy to add too much, so start small with just a tiny sprinkling and stir it in, taste, then add more a little at a time until you are satisfied. The sauce won't go bad if you are using it soon.
Yes to BakerBren's baking soda idea. Also consider cooking a potato in the sauce for a few minutes (it will absorb some of the acidity) and then removing it. More ideas & a recipe for low-acid tomato sauce here: https://baptisthealth.net/baptist-health-news/chef-richards-low-acid-tomato-sauce-and-fettuccine/
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Also consider cooking a potato in the sauce for a few minutes (it will absorb some of the acidity) and then removing it.
More ideas & a recipe for low-acid tomato sauce here:
https://baptisthealth.net/baptist-health-news/chef-richards-low-acid-tomato-sauce-and-fettuccine/