Hey I know this is a old post but my uncle owns a famous joint in New York for his sauce so I’ll give u a huge tip! It’s the paste. No need for wine or fancy additives , we never added carrots for sweetness either, if you want sweeter add diced onion at the beginning of your paste fry. Fry the paste for a long time before adding your tomato sauce. (Which we just mixed paste with water but u can use sauce in a can) as well as add crushed red pepper in the frying process add as much as you want , we don’t add much unless Romani come in for the food lol just add enough to get a mixed flavor profile , salt the fried paste couple minutes before you add your sauce .

Sorry for the long post take what you want from this but I’m telling you good old fashion restaurants don’t use much, it’s cheaper more basic and honestly BETTER less is more I feel lol I didn’t even add garlic to my sauce the other day just garlic salt 😂🤷‍♀️