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Spaghetti Sauce Recipe with Fresh Tomatoes

Once you make this spaghetti sauce recipe with fresh tomatoes, you'll never go store-bought again! Perfect for spaghetti, lasagna and more!
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Course: sauces
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 12
Calories: 264kcal
Author: Megan Porta


  • 1 lb ground beef
  • 1 lb ground sausage
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 6 cups fresh or frozen tomatoes thawed and chopped (juices included) – this equals about 20-25 Roma tomatoes; substitution: 56 oz crushed tomatoes
  • 28 oz marinara sauce
  • 6 oz tomato paste
  • 1 tbsp Italian seasoning
  • 1 tbsp fennel seeds
  • 2 bay leaves
  • 1-3 tbsp granulated sugar cater this amount to your liking
  • Salt and pepper to taste


  • In a Dutch oven or large heavy-duty saucepan/skillet, cook the beef and sausage over medium heat until no longer pink. Drain all but 2 tablespoons of the grease and add the onion and garlic. Cook, stirring often, for 5 minutes or until veggies are soft and fragrant.
  • Add the crushed tomatoes (or thawed tomatoes, if using frozen), marinara, tomato paste, Italian seasoning, fennel seeds, Bay leaves, sugar, salt and pepper. Mix well and increase to medium-high heat. Bring to a boil and then reduce to a simmer.
  • Simmer uncovered for 2-3 hours, stirring occasionally to avoid scorching on the bottom of the pan.
  • Remove Bay leaves and allow sauce to cool before pouring into quart-size mason jars. Store in the refrigerator for up to 1 week. If freezing, store in airtight containers or sealable bags for up to 6 months.


  • If you are searching for a sauce with even more flavor, try adding 1/4 to 1/2 cup red wine!
  • To achieve a spicier end result, add a pinch of cayenne pepper, hot sauce or red pepper flakes.
  • For an extra smooth sauce, run the cooled mixture through a regular or immersion blender or food processor. Reheat and serve. To achieve a thicker sauce, chop the tomatoes to be 1-inch chunks and do not blend.
  • Use a sharp knife to cut into your juicy reds in order to work smarter.
  • This recipe is even better the next day, so store room temperature leftovers in an airtight container or glass jar in the refrigerator. Reheat as needed!


Calories: 264kcal | Carbohydrates: 12g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 729mg | Potassium: 766mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1161IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 3mg
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