I've seen a couple of recipes for spaghetti sauce/gravy that included things like nutmeg, brown sugar and a few canned beets. Not all in the same recipe but the reasoning behind the nutmeg and brown sugar was to add sweetness and the beets were added to increase the red color appearance of the sauce/gravy. This got me thinking what other "nontraditional" ingredients fellow bb'ers add to their sauce/gravy recipes? I am curious to know what the ingredient is and why it is added. I will add a couple of tablespoons of whole milk about a half an hour before serving to take out any left over tomato acid still lingering. Any other secret ingredients/tips to share?