I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using tomato sauce, a can of whole tomatoes, a can of tomato soup to cut the acidity ( I know that sounds weird but it works) onion garlic, etc I use a little chicken broth and red wine if I have it handy. I always use my Dutch oven to cook it. I add meat balls the last hour or so. Does anyone have any idea as to why the flavor is different now??
I'm assuming multiple people are tasting the acidity.
Different tinned tomatoes can have widely different acidity. These seem like a much more likely source for acid than any other ingredient, even the red wine. The soup is likely to be fairly neutral. The onion, garlic (and probably other soffrito) are somewhat alkaline. Can't imagine you've lacto-fermented your chicken broth or your meatballs.
OT but there's some great threads on balancing acidity already.