I don't think Marcella's recipe is an example of good marinara sauce. Marinara is "the sauce of the sailors" as I researched. I agree the San Marzano tomatoes are best but her sauce has no way of developing flavor by just dumping in butter, onion and tomatoes. Yes it will be very acidic as the tomatoes don't have a chance to reduce and intensify in flavor. The onions should be minced and sautéed just until soft in a few tablespoons of olive oil. Salt and pepper to taste. NO GARLIC for me as it adds bitterness to the sauce. The tomatoes should be crushed before adding to the sauce. The most important ingredient is a chiffonade of FRESH BASIL! Added partly in the beginning of cooking right in the sauce and then to stir in just before serving. Toss the pasta in the sauce before serving. More at the table. There should be no sugar required. What about freshly grated Parmigiano-Reggiano cheese to serve at the table? Now your talking a good marinara sauce in about 45 minutes. PJ your sauce is more of a Sunday meat sauce which takes more time to cook and it sounds real good to me.

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