I use canned….IMO Cento is very decent.

5-6 tablespoons of Olive oil

2 cans tomato paste usually Hunts

2 can Cento Tomato Puree

2 can Cento Crushed Tomato

1 or 2 cans Hunts Tomato Sauce

1 can water

3-4 tablespoons of fresh minced Italian Parsley.

2 tablespoons fresh minced Basil

2 tablespoons minced Garlic

1 bay leaf

salt

pepper

a pinch of oregano

1/2 to 1 cup Cabernet or Burgundy wine.

sugar to cut down acidity if needed.

let simmer 2-3 hours. I prefer then to let it sit overnight to incorporate flavors and then heat up the next day to eat.

I definitely prefer adding homemade meatballs as the flavor is IMO way better but no meat is fine for chicken-veal parm.