I always make my own sauce, I was taught by one of the best.
Recently I’ve been useing a #10 can of tomatos NiNa brand from Costco it says San Marzzarno on the label but their not. Good product though.
My sauce/gravey must have pork in it, I use the neck bones or fatty country chops and on occasion I’ll use lamb also. Never oreageno in my sauce that should only be used for pizza, but fresh torn basil is a must also.
I do freeze the sauce in vacumed sealed bags and just drop in boiling water to reheat. Seems to come out like the day it was made. Chow Jim