I read on the Internet to add a small amount of vanilla extract (about 1/2 teaspoon) to spaghetti sauce to make it less

[JustAnotherGen]

3. No but a suggestion

From making sauce in my mother in laws kitchen in Italy?

Cut the 'heart' out of the garlic. That dramatically decreases the acid. Cut the piece of garlic in half - and you'll find the heart.

Instead of sugar to 'sweeten' - plop in a carrot.

To sweet puttanesca sauce - I actually put a dash of balsamic vinegar in when I'm sauteing the anchovies.

Just tips from my Ninna!