Quick Marinara Sauce with Sausage Flavor (Pork-free)

Using fennel and mustard seed to flavor ground meat, we enjoy the rich flavors of marinara sauce with sausage in a gluten and dairy-free recipe that is made without sausage. Creative, delicious, and packed with flavor, this sauce brings authentic Italian taste to your table without the sausage.

I grew up eating my mom’s flavorful marinara sauce with sausage. I love the flavors, but today, I watch my fat. And the problem with Mom’s sauce is that real sausage can be fatty and greasy, often adding more heaviness than I need in a meal.

I started experimenting with seasoning lean ground beef and even venison to mimic the flavor profile of sausage without actually using sausage. The first few attempts were rough. Too much fennel, not enough salt, or the sauce just tasted like plain meat and tomatoes.

Over time, I narrowed down the right balance of herbs and spices. This version gives me the flavors I remember from marinara sauce with Italian sausage, but with a lighter texture and leaner meat. And, it’s dairy-free, gluten-free, and pork-free to satisfy our dietary needs.

What you need to make my marinara sauce with sausage

• Ground beef or venison – I use extra lean to control fat content
• Tomato passata (puree) – smooth strained tomatoes keeps it quick
• Basil – dried is great, fresh adds a more aromatic flavor
• Oregano – for classic Italian aroma and flavor
• Fennel seed – crushed lightly to release its flavor
• Dry mustard powder — balances acidity and adds depth
• Salt
• Olive oil – good quality extra virgin for richness (I’ve been using garlic-infused olive oil for added flavor)

Tips for making marinara sauce with sausage

1. Brown the meat slowly and thoroughly. If you rush this step, you lose the savory base that makes the sauce taste authentic. Break the meat down into small crumbles so that the flavor disperses evenly throughout the sauce.
2. When adding the fennel, I recommend crushing the seeds by quickly grinding them in spice/coffee grinder. This step releases more flavor and better mimics the taste of sausage.
3. Let the sauce simmer on low heat for at least 15 minutes; if you have more time, let it simmer for longer. The flavors will continue to develop and deepen.
4. Adjust the amount of fennel seed to your taste. Fennel adds a subtle sweetness and a hint of licorice that mimics the flavor of Italian sausage.
5. Feel free to experiment with additional herbs and spices. A pinch of red pepper flakes can add a nice kick if you enjoy a bit of heat.

Serving suggestions

This marinara sauce pairs wonderfully with pasta, alongside either plain vegetables like our pumpkin cubes, or something more interesting like tahini roasted cauliflower or sauteed eggplant.

This sauce is quite versatile. I use it with spaghetti and penne, but it also works well layered into lasagna, in a pasta bake, or spooned over polenta. The seasoning mix makes it taste similar to Italian sausage marinara, but with better control over fat and texture.

If you make a venison Italian sausage marinara, the result is a sauce that is leaner and slightly more earthy. The seasoning masks any gamey notes, resulting in a rich, balanced sauce.

Another option is to add the spice, but leave out the meat. Now it can be used as a base for pizzas or a dipping sauce for breadsticks.

Some readers have asked . . .

Can I use fresh tomatoes instead of passata for this marinara sauce?

Yes, you can use fresh tomatoes instead of passata. Simply blanch, peel, and blend the tomatoes to achieve a smooth consistency similar to passata. Keep in mind that using fresh tomatoes might slightly alter the flavor and texture of the sauce.

Is this Italian sausage marinara sauce suitable for vegetarians?

While the recipe includes minced meat, you can easily create a vegetarian version by substituting the meat with a plant-based mince or adding more vegetables, such as mushrooms, bell peppers, or zucchini, to the sauce. Or, try our butternut squash pasta sauce or our garlic spaghetti.

How can I store and reheat leftover marinara sauce?

Store any leftover marinara sauce in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally, until it reaches your desired temperature. You can also freeze the sauce for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Our Italian sausage marinara sauce recipe

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