Here's a scaled down recipe for my marinara that was popular for "comida y familia" or Family Meal in restaurant speak.
2 tbsp olive oil
1 carrot, chopped smallish
2 stalks celery, chopped smallish
1 medium yellow onion, chopped
2 bay leaves
1 heaping tablespoon dried basil
2 tsp red chili flakes
S&P as needed
3 cloves garlic, smashed and rough chopped
28 or so oz. can of diced tomatoes with juices
2 chicken bouillon cubes or 1 tbsp chicken base
2 oz unsalted butter
1/4 C loosely packed fresh basil
Heat oil to medium high in small stockpot, add carrot, celery, onion, bay leaf chili flakes, basil and a bit of salt and pepper; saute gently until veg is tender and slightly caramelized. Add garlic and saute 1 minute longer. Reduce heat and add tomatoes and bouillon/base; simmer on low until tomatoes start to breakdown. Remove bay leaves (both) and puree until smooth with a stick blender. With blender still running slowly add butter in small pats then add basil. Adjust seasoning with salt and pepper.
This is great served as is over the pasta of your choice with a generous grating of parm, or amend as you wish with: sauteed mushrooms, cooked chopped beef, roasted garlic, etc.