Hello! I made a bolognese last week that had all the traditional ingredients: wine, tomato, milk, carrot, ground beef. It simmered almost two hours. My husband thinks it has way too much carrot. I am going to use it as the sauce for some cheese manicotti... but I would like to doctor it up to save it.
What do you recommend? I was thinking of adding either some marinara sauce or some tomato paste to punch up the tomato flavor while trying to mask the carrot flavor.