SOS:pl help save my stew /drowned it in too much pasatta

[YousayPassataISaypeastta]

I was making a ragu and I've scaled up to two litres of it, and now it tastes it nothing else, the recipe was for 300g of braising beef, 500g passatts etc but I had 1200g beef so I scaled up. It's been going for 2 hours plus and it's hardly reduced at all.
Should I add water and keep cooking it?

Honestly let it simmer until you go to bed. Switch it off and simmer again tomorrow. You might well have become hypercritical of the flavour. It's difficult to overcook. Just leave the lid off so the liquid can evaporate.
And for future never ever add extra water. Use the hot ragu liquid to do all the dissolving.

Get someone else to taste it. You might not be tasting properly. You know when a smelly gets in your nose and it's all you can smell and taste.

Thanks everyone for the advice.
I took out two huge bowls of passata added beef stock water, sugar and balsamic.
Unfortunately it's not the deep flavoured ragu I was aiming for but it tastes much better and slightly less overwhelming tangy passata.

Any chance of giving it some extra tasting? Give it a hard boil with the lid off and get some liquid evaporated then taste again. I always make mine the day before and have another go the next day.

I hope you saved what you removed and boil that down. Add gravy granules later and save it as gravy for the future or the basis of your next bolog/ cottage pie type thing.

@Isthiscorrect yes I've frozen it