Is a marinara sauce better made with red or white wine?

I am making spaghetti & meat tonight for dinner. I want to make my own sauce and preferably with some wine because I work at a gourmet italian restaurant and the red sauce we have there tastes wonderful and you can tell it has some wine it. I've found recipes using both red and white and I'm not sure which to go with. Some people said the red tasted funny and the white tasted too sweet. Also, is there an easier way to make sauce than using crushed tomatoes? I'm afraid they will make the sauce really chunky and I prefer a smooth and thick sauce.