I've never heard of spaghetti sauce except from Americans (and I'm not one). No Italian will ever have done. There are so many ways to serve spaghetti, not just one sauce.
Ever tried spaghetti alla carbonara? Put 3-4 oz of spaghetti per person on to boil. Then (quantities are per person) chop up 2 strips of bacon and fry it. Break one egg into a bowl, add a good grating of parmesan or pecorino cheese and whisk just to break the yolk and combine - a few seconds' work with a fork will do. When the spaghetti is done, drain it, tip it back in the pan and now work fast - OFF the heat, tip the bacon in followed by the egg mixture and stir to coat all the spaghetti. The egg will cook lightly in the heat of the pan and turn into a smooth sauce (too slow or the pan is too hot and you'll scramble the egg). Serve on HOT plates or in HOT bowls. Grate more cheese over the top if you want.
This is probably the fastest pasta recipe in existence as you can do all the rest of it while the spaghetti cooks. Many recipes for it include cream but that is NOT authentic. Do it this way and you have just enough egg, cheese and bacon to lightly coat the spaghetti but that's how it's supposed to be. Anna del Conte, the Italian cookery writer, talks about dressing the pasta. It shouldn't be smothered, just dressed, like dressing a salad.