Combine tomato purée, tomato paste, and water in a saucepan over medium heat and stir until smooth.
Add sugar, salt, lemon juice, and spices, then simmer for 5–7 minutes, stirring occasionally.
Add butter, let it melt, then stir in ricotta and mozzarella, followed by Parmesan and Romano.
Slowly pour in the milk or cream while whisking constantly until smooth and slightly thickened.
Finish with parsley and adjust seasoning as needed, then remove from heat and serve.