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Thanks for the suggestion. I have olives - love them and will add today. I have never used cinnamon - might be good and it’s supposed to be good for you.

I always add bay leaves and a bit of sugar to all my tomato based items - included those yesterday but forgot to add to my post.

I buy the freshly grated Parmigiano Reggiano cheese from Costco - It has Kirkland Signature on it, aged 24 months, and it’s imported from Italy. It comes in a plastic squarish jar - It is about $13 for 1 pound. It has a long shelf life; however, I noticed when I was keeping it in the fridge it would sometimes get moldy. So I started keeping it in the freezer and just sprinkle whatever I need on whatever.

On the cinnamon, it has to be cooked in, so you're going to risk a whole batch. Just a pinch, I don't think it's enough for any of the health effects. It's a "mystery flavor." I found out after eating spaghetti in a local pizzeria run by Greeks. Asked "what gives the sauce that flavor?" Cinnamon. I don't use it much at all (zero times in the last 30 or so batches of sauce), but it is an interesting item to experiment with

I buy cheese in block form and grate as needed. Any mold can't get far into the cheese. I think the cheese you are using is a good one, the real thing, not that Kraft dried garbage. At any rate, a wedge of parm or romano or asiago, about half a pound, is about 6 bucks, so same neighborhood pricewise. I put all three plus mozzarella in calzones (pepperoni, broccoli, onion, and jalapeno being a favorite), and a set of three blocks of cheese lasts from a few months to half a year. There is me and my teen son who eat most of that stuff, small number of mouths to feed, but big appetites!