Oh my gosh. This is so close to my recipe. Although I use crushed tomatoes, a hair more paste and a teaspoon of crushed red peppers. So many people are amazed at the sugar. I have been questioned on that. I will try yours for another variation. Thanks!
The sugar cuts the acidity of the tomatoes and adds a little bit of taste. The key is cooking the meatballs in the sauce. After 90 minutes, the fat from the meatballs permeates the sauce and give it a wonderful taste.