The basics of a marinara are exceedingly basic:
Satuee onion in olive oil.
Add garlic, and roughly half of a small can of tomato paste, and anchovy paste.
Stir into a red, oily, like substance.
Add whole tomatoes. Cento brand is widely available and very good.
Salt, garlic, and anchovy paste quantities will vary by preference.
Meatballs are also exceedingly basic:
Equal quantities of ground beef and ground pork.
Salt and pepper to taste.
Eggs
Bread crumbs.
Make into balls.
Throw into sauce as sauce heats.
Cook meatballs in sauce.
Variances in quantities and types can vary greatly. That's what makes difference sauces unique and preferred or disliked by different people. But these are the basics. When you start adding schit like sugar, chili sauce, scoops of butter, or whatever else some fugking grandma in Minnesota came up with after too many Tom & Jerry's one night, you're no longer making meatballs and marinara. You're making a pot of schit some retard in Minnesota thought was good.
You're welcome,
Flave
The sugar balances out the acidity of the tomatoes. Especially if you're using canned tomatoes which will be more acidic due to the canning process. It doesn't make it sweet it makes it balanced.
