Anyone can read online and think that marinara sauce is pretty much equal to spaghetti sauce. Most people know that Italians refer to marinara sauce as - spaghetti alla marinara, which literally translates into "spaghetti mariner's style" (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for "sauce", and also to maniera, Italian for "style"). Most don't know that tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola!
There is no secret marinara sauce other than the one your Nona used to make. And, that recipe is usually the one that came about through flavor and frugality. A frugal cook always starts with what is on hand and what needs to be used up. In this country, we are not too familiar with that kind of frugal cooking practice.
In past blogs, I described how chicken stock can morph into many other kinds of soup and even sauces... including spaghetti sauce 'marinara'. Take left over tomato soup, its a great base for marinara. For me, a great marinara is a full rich liquid and not a thick goop. So, tomato soup makes the perfect base.
Of course, you can saute onion, garlic in olive oil with diced fresh diced tomato or roasted red peppers along with olives or capers to liven things up. And, you can even add tuna or ground pork/veal; not forgetting fresh dried herbs: rosemary, mint and oregano.
It's all about being brainy in your kitchen....
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