Spaghetti Sauce/Marinara

I've been asked for a long time for my Spaghetti Sauce recipe. To be entirely honest, I don't have a set written recipe for it. I made it up on my own out of my head. I have nothing more for the recipe than a list of ingredients. These can actually be tweaked to your liking. You can remove them, add others, etc. Here's the following list of ingredients.

Spices:
rosemary
basil
sage
oregano
thyme
marjoram
parsley
salt
pepper

Vinegar (can be either balsamic, red wine, or white wine. You can experiment and see which you like best)
EVOO (this is another ingredient that you can experiment with. You can try sweet almond oil, olive oil, peanut oil, apricot kernel oil...any number of vegetable oils)


Vegetables
Whole Pepperocini Peppers (how many you put in will depend on how much you're making, how spicy you want want it, and how much of a vinegar flavor you want)
Onion
Garlic
Bell Pepper
Black Olives
Chives
Mushrooms

All of the vegetables can be altered to your liking. You can experiment with adding different types of olives, different flavors of olives (marinated etc), and different types of peppers.

Cheese:
These are what I put in mine but are NOT necessary. I just love the taste of my sauce with cheese in it.
Feta
Parm
Romano

Meats:
Spicy Italian Sausage
Sweet Italian Sausage
Meatballs
Ground Beef
Ground Lamb (especially delicious)
Ground Buffalo

For the base I use canned crushed tomatoes and tomato sauce depending on it's use. For example: If I'm using it for spaghetti I use crushed tomatoes to help keep the sauce light and not as heavy/rich. For baked ziti or lasagna I use tomato sauce. If you prefer a thicker sauce across the board always use tomato sauce. You'll also want at least 1 can of petite diced tomatoes or 2-3 large fresh tomatoes diced small.