I make my marinara with canned crushed tomatoes and paste.
Here is my recipe. I think it's pretty darn good.
Mince a few cloves of garlic and sauté in olive oil and mushrooms optional.
1 tablespoon tomato paste and stir till it turns dark red.
28oz can crushed tomatoes.
1/2 cup red wine
Basil, oregano and parsley. Fresh herbs if possible.
2 tablespoons red pepper flakes or more
1 tablespoon sugar
Salt to taste
This is just the base. I may add in onion, zucchini, bell peppers and of course sausage, beef or venison.
That's about the same recipe you'll find on google where I started with mine. I later went to fresh cooked tomatoes, added bell peppers and onions from my garden. I hold the garlic and add garlic powder when I make up my spaghetti sauce. It's really a great recipe with venison smoked sausage or even store bought sausage.
I add zucchini or and yellow squash before I freeze it. I call it marinara primavera. I've heard it called ratatouille with added eggplant. You can chop up chicken breast with the ratatouille and serve it over rice.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill