This might not be quite what you're looking for since this sauce is so much beter with in season tomatoes, but this is a post I wrote about my favorite spaghetti sauce recipe: fresh tomato sauce with spaghetti squash.
Source(s):
http://www.thekitchn.com/thekitchn/main-dish/recipe-spaghetti-squash-with-c...

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So here's me rebelling against the vegetarian sauce! Let the sauce simmer in the crock pot for as long as you can bear...remember how much better your spaghetti tastes the day after you make it? Let those flavours marry!

Brown 1 lb Italian sausage, 3/4 lb 80/20 ground beef, 3/4 minced onion, and 2 minced cloves of garlic over medium heat.
Strain the grease & toss in crock pot with 28 oz crushed tomatoes, 12 oz tomato paste, 12 oz tomato sauce, and 1/2 cup water. Add 2T sugar, 2 tsp dried basil, 1/2 tsp fennel seeds, 1 tsp Italian seasoning, 1T salt, 1/4 tsp pepper, and 2T parsley. Stir well & let it sit all day on low heat, stirring occasionally.
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Since you specially want tomatoes in the recipe , i think you are going to love this one---------
http://www.taste.com.au/images/recipes/del/2002/05/6404.jpg

PRESENTING - Chicken Cacciatore

Cook Time: 1 hour

Ingredients:

2 broiler fryer chickens, about 2 1/2 to 3 pounds each, cut up
1/4 cup olive oil
3 tablespoons butter
1 large can (15 ounces) tomato sauce
2 cans (14.5 ounces each) whole tomatoes, undrained
3/4 cup dry red wine
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1 clove garlic, minced
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons flour
4 ounces sliced mushrooms


Preparation:

Directions for chicken cacciatore
Make chicken cacciatore the day before and refrigerate overnight for best flavor.
Wash chicken and pat dry with paper towels. Heat oil and butter in a large Dutch oven. Add chicken; brown well on all sides. Remove as pieces are browned. Add mushrooms and saute for about 2 minutes. Remove with a slotted spoon and drain off most of the excess grease. Add chicken and mushrooms back to the pot. Add tomato sauce, tomatoes with juice, wine, basil, oregano, garlic, parsley, salt, and pepper. Cover and simmer for about 45 minutes, or until chicken is tender. Combine the flour with 3 tablespoons of cold water; stir until very smooth, then stir into the sauce. Simmer chicken cacciatore for 8 to 10 minutes, until thickened. Cover and refrigerate overnight. Serve chicken cacciatore with spaghetti or other pasta.
Chicken cacciatore recipe serves 6.

http://k43.pbase.com/u36/rsub8/large/32218485.DSCF0108cacciatore.jpg
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My mother learnt to cook Bolognese sauce from an Italian friend who ran a restaurant, and I've modified this recipe from how she taught me.

Ingredients: 1 medium sized brown onion, 1 - 2 cloves of garlic (according to taste) skinned and minced, 3 tspns of olive oil to brown the onion and garlic, 1 lb (approx 400g) of lean minced beef, 1 medium sized tin of chopped tomatoes, 1 tablespoon of tomato paste, 1 cup of water, a good sprinkling of oregano and basil. My housemate adds a half each of a carrot and bell pepper, finely diced, and a teaspoon of hungarian paprika.

Method: in a large saucepan heat the olive oil, add the the onion and garlic and sautee until brown, then add the mince and brown that, then stir in the tomatoes, paste, water and herbs (and the carrots, bell pepper and paprika if you want), simmer for 20 minutes or until liquid has reduced. Serve with spaghetti no. 1, sauce serves 4.
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A recipe I love and which you can do beforehand is 'Spaghetti in Marinara sauce' (seafood sauce). It is also very quick to do and I guarantee it will taste delicious.

Ingredients:
1 large onion (chopped)
tbsp olive oil
750g fresh tomatoes (cubed)
tbsp tomato paste
1 kilo mixed seafood (you can buy these in prepacked bags)
a few springs of fresh basil (chopped)
half a cup of white wine
half a cup of fish stock
half a tsp grated lemon peel (very finely grated)
finely chopped fresh parsley
salt & pepper

Saute the onion in olive oil, for a few minutes. Then add the tomatoes, white wine, tomato paste, fish stock and basil and leave to simmer for about 5 mins. Now add the mixed fish and lower the heat. Cook for a further 5-10 mins until it thickens. Lastly add the spaghetti (which you would have previously boiled but left a bit underdone), the grated lemon and mix/cook for a further 1-2 mins. Sprinkle the chopped fresh parsley.
Your dish is done and ready to serve!

I usually make this sauce 1 or 2 days beforehand leaving out the grated lemon and parsley, which I would then add on the day I would be serving this dish.
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