That one critique about my pasta sauce that actually stuck with me

My buddy Mike tasted my sauce at a cookout last July and said it needed more acidity, which felt like a punch at first since I'd been using the same recipe for years. I added a splash of red wine vinegar the next batch and now I can't go back, it's wild how one small tweak changes everything. He wasn't even trying to be mean, just matter-of-fact, and that's what made me listen instead of getting defensive. Do you guys have a food or hobby opinion from someone that totally restructured how you do it, or do you usually ignore the criticism?

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