If I’d not followed this recipe, you bet your sweet bippy there woulda been umami elements — e.g. melted anchovies to start the party off, and certainly no fucking carrots that only added to the bland sweet-ish note.
There was parm on top. It couldn’t save the sauce, and I was not going to butter my pappardelle so the sauce can slip off of them 
Yeah, I’ll really have to think about how this can be saved for future use. Then the question is: pimp out before freezing, or when I thaw some and make a dish with it… 
