our sauce is one developed by hunter gatherer communities. We gather only the finest plum tomatoes that have grown in our garden and then we gentky kill, parboil and freeze for winter saucapalooza days. (takes all day for a good "gravy")
We fire roast many veggies, barely fry the onions just till clear cause then they stay sweet and taste like onions.
hot sausages and dried mushrooms (besides taste, they sop up any separating gravy.
NEVER clams or seafood in a marinara, Only clam sauce is a butter/oil/garlic/onions/sherry and bacon sauce with fresh It parsley . Clams and clam juice are added and more sherry as to taste. then using a bit of file' powder to thicken (a trick I learned from Nawlins Talians). NO SAUCE HAS A RECIPE, it is an all day adventure of addition and counteraddition