Here’s a quick recipe for marinara sauce that’s a staple in my kitchen. I don’t really like the tartness and acidity from red pasta sauces. So I tend to default to my own when cooking at home. It must have a hint of sweetness, a beefy base and a touch of heat. Adjust the amount of sugar accordingly to balance and bind the acidity from the tomatoes. And make sure to have an apron on, this sauce spits!