Looks like I was completely wrong about marinara sauce. I’ve been looking at Luigi Carnacina’s Great Italian Cooking (1968), which is very comprehensive (except there is no bread) and seems quite authentic.
The book has many sauces, one of which is marinara with red wine. There is no tomato or oil. It has vegetable mirepoix (butter, carrot, onion, celery, ham, salt, thyme, bay leaf), garlic, mushroom, kneaded butter, butter, anchovy paste, cayenne pepper, salt, white pepper.