As a Neapolitan who has been cooking Italian sauces for 60 years I have these simple comments. 1) Sorry Hazan's sauce may be delicious, but it is not authentic. Naples, and Southern Italy. are very poor places. Most of the people living there have literally never seen butter. They use olive oil, but real olive oil, which most Americans have never tasted because almost all the olive oils sold in this country are adulterated. 2) If your sauce is too acidic there are two primary reasons. a) Too much heat and/or b) cooking too long. At the very first bubble, turn it off. If you have cooked it more than 15 minutes, meat sauces excepted, you have cooked it too long. Heat releases the acidity. Think about it...there is no ingredient in the sauce that you couldn't eat raw. As a side note on a comment one of your readers wrote. OMG, please, only San Marzano tomatoes! Every type of tomato has a reason and that type is THE sauce tomato. Buon appetit!

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