I’ve un-acidified my Bolognese

I just cooked up a delicious Bolognese but I’m afraid I’ve gone too far on reducing the acidity. It needs just a bit of bite that I’ve unfortunately destroyed. Any tips on how to get that back without completely ruining it? Thanks :) Edit: thank you all for your suggestions. I will be keeping some citric acid in my pantry from now on (i know it has many applications beyond this but it seems the ideal answer) For now imma try a splash splash of white vinegar (as it’s all I have on hand because I just moved out of my parents place) and see where we go from there. Edit 2: also this is meal prep so it’s enough sauce for about 10 meals 😝, the vinegar works and imma add a splash of balsamic just to adventure a bit. If all works the way I intend I’ll repost with the finished product final product submitted by /u/TheLowlyPoet