I'm in central PA as well, grew up on the Island, so I know what you mean about the pizza here.
To me there's only one kind of sauce, good. Even though I can't make a crust for the life of me, I can make a decent fast sauce for a pie. All that is good on my pizza is the sauce, lol. The only difference between a pizza sauce and a pasta sauce, IMO, is more sugar in a pizza sauce.
As an Italian I don't measure anything, it's all by sight and taste as I go along, but here's how I make a good 1-2hr fast sauce with approximates, for what it's worth.
1 28 oz can whole peeled tomatoes- Furmanos/ Cento, etc
2 8 oz cans tomato sauce- Any is fine, doesn't matter
Fresh or dried parsley
Fresh or dried basil
2 cloves garlic- chopped fine
2-3 medium thick slices of large yellow onion- chopped fine
fresh or dry oregano
splash of pinot noir or chianti
Parmesan cheese (shake kind is fine)
In pan or pot heat oil over medium heat, not too much oil, light coating pan is all you want. Fry onions first as they take longer than garlic. Once Onion becomes translucent add garlic, fry until brown. Add whole peeled tomatoes, cut with knife in several places per tomato so when smashed you don't need a new shirt. Use hand held stainless steel potato masher, any will do, and carefully smash each tomato, grinding it into bottom of pan. They will liquefy more when cooked. Get them all to chunky consistency, add small cans of sauce. Over Medium high heat BOIL the tomatoes for about 15 minutes, stirring, smashing and grinding frequently. Once they no longer smell like tomato soup you're there. Lower heat to medium low, add sugar (1 tsp for pasta, 1.5 tbs for pizza...ish) parsley (3 shakes) and wine (nice splash- notice deep red new color!) Stir, Simmer for 40 min. to an hour or so, stirring and smashing a little more occasionally. You want the occasional bubble, not boiling.
Many people add all the spices early under the assumption they have allow time to 'blend' the spices. The only spices you want in so far are the ones I mentioned. What really happens is they lose and burn out the flavor of the spices if done too early.
About 20 minutes before you eat, or remove from heat to cool for pizza, add generous shakes of garlic powder (5-7 shakes if you love garlic, less if not so much) oregano (5 shakes) Basil (just 1 shake or a pinch) Red pepper (2 shakes min, 4-5 if you like spicy) Black pepper (1-2 quick shakes) Parmesan cheese (2-3 shakes) another shake of parsley, Stir, simmer 20 more mins, done!
That's some real NY guido sauce for ya, Enjoy!